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Raclette Cheese vs Roquefort Cheese
Raclette Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Raclette Cheese and Roquefort Cheese, including:
- "What is the difference between Raclette Cheese and Roquefort Cheese?"
- "Is Raclette Cheese and Roquefort Cheese the same?"
- "How does Raclette Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Raclette Cheese compare to Roquefort Cheese?"
- "Is Raclette Cheese or Roquefort Cheese better?"
Raclette Cheese Overview
Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Raclette Cheese comes from Switzerland. Roquefort Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Raclette Cheese has a . Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Raclette Cheese is made with cow milk that is typically raw. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Raclette Cheese has a mildly acidic taste. Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Raclette Cheese's appearance is available in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and is aged 3-4 months . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Raclette Cheese's rind is described as washed and uses animal rennet. Roquefort Cheese uses animal rennet.
Ranking
Raclette is ranked #55 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Raclette | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | Riesling | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Raclette and Roquefort pages.
Side-by-Side Comparison Table
| Raclette Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Alpine Regions | Roquefort-Sur-Soulzon, South Of France |
| Certification | PDO (1996), AOC (1925) | |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw | Unpasteurized |
| Moisture Content | 36-44% | Not Specified |
| Rind | Washed | Not Specified |
| Texture | Semisoft, smooth | Moist, very creamy |
| Taste | Mildly acidic | Mild to strong |
| Aroma | Not Specified | Sweet |
| Colors | Not Specified | Blue-veined |
| Forms | Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds | Wheels, wrapped in impermeable foil |
| Age | 3-4 months | Minimum of 90 days, average of 5 months |
| Rennet Type | Animal | Animal |
Which One Should You Choose?
If you prefer a semisoft, smooth cheese, go for Raclette. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Raclette has a mildly acidic taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
