Raclette Cheese vs Saint André Cheese
Raclette Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Saint André Cheese is soft, soft-ripened and made from cow milk, originating in France.
What Is Raclette Cheese?
Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.
What Is Saint André Cheese?
Saint-André is a French triple cream cow's milk cheese from Normandy, sold as a small 200 g (7.1 oz) cylinder under a powdery white bloomy rind. Cream added during making takes its fat content to around 75 percent, and it tastes like Brie turned up.
What's the Difference Between Raclette Cheese and Saint André Cheese?
- Origin: Raclette Cheese (Switzerland), Saint André Cheese (France)
- Texture: Raclette Cheese (Semisoft, smooth), Saint André Cheese (soft, soft-ripened)
- Rind: Raclette Cheese (Washed), Saint André Cheese (bloomy)
- Aging: Raclette Cheese (3-4 months), Saint André Cheese (about 30 days)
- Taste: Raclette Cheese (Mildly acidic), Saint André Cheese (buttery, tangy)
Side-by-Side Comparison
| Raclette Cheese | Saint André Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Alpine Regions | Normandy, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Semisoft, smooth | Soft, soft-ripened |
| Rind | Washed | Bloomy |
| Aging | 3-4 months | About 30 days |
| Taste | Mildly acidic | Buttery, tangy |
Taste Comparison: Does Raclette Cheese Taste Like Saint André Cheese?
Raclette Cheese reads as mildly acidic, while Saint André Cheese brings buttery, tangy character. More specifically, Raclette Cheese shows 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal', while Saint André Cheese leans toward like an intense version of brie, with a tangy edible rind. Aging plays into this as well. Raclette Cheese at 3-4 months develops a different profile than Saint André Cheese at about 30 days.
Can You Substitute Raclette Cheese for Saint André Cheese?
In most recipes, Raclette Cheese and Saint André Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft, smooth bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Raclette Cheese reads as mildly acidic while Saint André Cheese brings buttery, tangy notes.
Which Is Better, Raclette Cheese or Saint André Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft, smooth cheese, go with Raclette Cheese. For a soft, soft-ripened profile, Saint André Cheese is the better fit. Flavor-wise, Raclette Cheese suits recipes that want mildly acidic notes, while Saint André Cheese fits dishes calling for buttery, tangy.
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Frequently Asked Questions
Is Raclette Cheese the same as Saint André Cheese?
No, they're distinct cheeses. Raclette Cheese originates in Switzerland, while Saint André Cheese comes from France. Aging also differs: Raclette Cheese is typically aged 3-4 months, Saint André Cheese about 30 days.
Is Raclette Cheese similar to Saint André Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette Cheese for Saint André Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette Cheese taste like Saint André Cheese?
Raclette Cheese reads as mildly acidic, while Saint André Cheese is buttery, tangy.
What is Raclette Cheese made of?
Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.
What is Saint André Cheese made of?
Saint André Cheese is made from cow milk. It's typically aged about 30 days. It originates in France.
Which should I choose, Raclette Cheese or Saint André Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette Cheese is semisoft, smooth, while Saint André Cheese is soft, soft-ripened.