All Comparisons

Raclette Cheese vs Stilton Cheese

Raclette Cheese

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.

Stilton Cheese

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

Comparing the Two Cheeses


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 . Stilton Cheese has a PDO (1996).

Milk Type and Treatment

Raclette Cheese is made with cow milk that is typically raw. Stilton Cheese is made with cow milk.

Composition and Texture

Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".

Flavor and Aroma

Raclette Cheese has a mildly acidic flavor.

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 .

Rind and Rennet Type

Raclette Cheese's rind is described as washed and uses animal rennet.

Raclette Cheese Stilton Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Alpine regions Nottinghamshire, Leicestershire, Derbyshire
Certification PDO (1996)
Milk Type Cow's milk Cow’s milk
Milk Treatment Raw
Moisture Content 36-44%
Rind Washed
Texture Semisoft, smooth
Flavor Mildly acidic
Forms Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age 3-4 months
Rennet Type Animal
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