Raclette Cheese vs Saint Marcellin Cheese
Raclette Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Saint Marcellin Cheese is soft, artisan 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 Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Raclette Cheese and Saint Marcellin Cheese?
- Origin: Raclette Cheese (Switzerland), Saint Marcellin Cheese (France)
- Texture: Raclette Cheese (Semisoft, smooth), Saint Marcellin Cheese (soft, artisan)
- Aging: Raclette Cheese (3-4 months), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Raclette Cheese (Mildly acidic), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Raclette Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Alpine Regions | Dauphiné, Rhône-Alpes, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Semisoft, smooth | Soft, artisan |
| Rind | Washed | — |
| Aging | 3-4 months | 2 to 3 weeks |
| Taste | Mildly acidic | Mild, tangy |
Taste Comparison: Does Raclette Cheese Taste Like Saint Marcellin Cheese?
Raclette Cheese reads as mildly acidic, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Raclette Cheese at 3-4 months develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Raclette Cheese for Saint Marcellin Cheese?
In most recipes, Raclette Cheese and Saint Marcellin 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, artisan. Flavor-wise, Raclette Cheese reads as mildly acidic while Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Raclette Cheese or Saint Marcellin 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, artisan profile, Saint Marcellin Cheese is the better fit. Flavor-wise, Raclette Cheese suits recipes that want mildly acidic notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
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Frequently Asked Questions
Is Raclette Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Raclette Cheese originates in Switzerland, while Saint Marcellin Cheese comes from France. Aging also differs: Raclette Cheese is typically aged 3-4 months, Saint Marcellin Cheese 2 to 3 weeks.
Is Raclette Cheese similar to Saint Marcellin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette Cheese for Saint Marcellin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette Cheese taste like Saint Marcellin Cheese?
Raclette Cheese reads as mildly acidic, while Saint Marcellin Cheese is mild, 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 Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Raclette Cheese or Saint Marcellin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette Cheese is semisoft, smooth, while Saint Marcellin Cheese is soft, artisan.