Raclette Cheese vs Vacherin Cheese
Raclette Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and Switzerland.
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 Vacherin Cheese?
Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.
What's the Difference Between Raclette Cheese and Vacherin Cheese?
- Origin: Raclette Cheese (Switzerland), Vacherin Cheese (France and Switzerland)
- Milk treatment: Raclette Cheese (Raw), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
- Texture: Raclette Cheese (Semisoft, smooth), Vacherin Cheese (soft, artisan)
- Rind: Raclette Cheese (Washed), Vacherin Cheese (washed)
- Aging: Raclette Cheese (3-4 months), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
- Taste: Raclette Cheese (Mildly acidic), Vacherin Cheese (smooth)
Side-by-Side Comparison
| Raclette Cheese | Vacherin Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France And Switzerland |
| Specific Origin | Alpine Regions | Jura |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs) |
| Texture | Semisoft, smooth | Soft, artisan |
| Rind | Washed | Washed |
| Aging | 3-4 months | Vacherin Fribourgeois: 6 to 25 weeks depending on variety |
| Taste | Mildly acidic | Smooth |
Taste Comparison: Does Raclette Cheese Taste Like Vacherin Cheese?
Raclette Cheese reads as mildly acidic, while Vacherin Cheese brings smooth character. More specifically, Raclette Cheese shows 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal', while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Raclette Cheese at 3-4 months develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.
Can You Substitute Raclette Cheese for Vacherin Cheese?
In most recipes, Raclette Cheese and Vacherin 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 Vacherin Cheese brings smooth notes.
Which Is Better, Raclette Cheese or Vacherin 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, Vacherin Cheese is the better fit. Flavor-wise, Raclette Cheese suits recipes that want mildly acidic notes, while Vacherin Cheese fits dishes calling for smooth.
Which is your favorite?
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Frequently Asked Questions
Is Raclette Cheese the same as Vacherin Cheese?
No, they're distinct cheeses. Raclette Cheese originates in Switzerland, while Vacherin Cheese comes from France and Switzerland. Aging also differs: Raclette Cheese is typically aged 3-4 months, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.
Is Raclette Cheese similar to Vacherin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette Cheese for Vacherin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette Cheese taste like Vacherin Cheese?
Raclette Cheese reads as mildly acidic, while Vacherin Cheese is smooth.
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 Vacherin Cheese made of?
Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.
Which should I choose, Raclette Cheese or Vacherin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette Cheese is semisoft, smooth, while Vacherin Cheese is soft, artisan.