Raclette Cheese vs Vlašić Cheese

Raclette Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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 Vlašić Cheese?

Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.

What's the Difference Between Raclette Cheese and Vlašić Cheese?

• Origin: Raclette Cheese (Switzerland), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Raclette Cheese (Cow's milk), Vlašić Cheese (Ewe’s milk)
• Milk treatment: Raclette Cheese (Raw), Vlašić Cheese (Strained)
• Texture: Raclette Cheese (Semisoft, smooth), Vlašić Cheese (Solid, spreadable)
• Aging: Raclette Cheese (3-4 months), Vlašić Cheese (Minimum 60 days)
• Taste: Raclette Cheese (Mildly acidic), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Raclette Cheese Taste Like Vlašić Cheese?

Raclette Cheese reads as mildly acidic, while Vlašić Cheese brings milky sour, moderately salty character. More specifically, Raclette Cheese shows 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal', while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Raclette Cheese at 3-4 months develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Raclette Cheese for Vlašić Cheese?

Raclette Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft, smooth bite and body where the recipe calls for solid, spreadable. Flavor-wise, Raclette Cheese reads as mildly acidic while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Raclette Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Raclette Cheese suits recipes that want mildly acidic notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Raclette Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Raclette Cheese originates in Switzerland, while Vlašić Cheese comes from Bosnia and Herzegovina. Raclette Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Raclette Cheese is typically aged 3-4 months, Vlašić Cheese minimum 60 days.

Is Raclette Cheese similar to Vlašić Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Raclette Cheese for Vlašić Cheese?

You can, but expect a shift in richness and milk character.

Does Raclette Cheese taste like Vlašić Cheese?

Raclette Cheese reads as mildly acidic, while Vlašić Cheese is milky sour, moderately salty.

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 Vlašić Cheese made of?

Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.

Which should I choose, Raclette Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Raclette Cheese is semisoft, smooth, while Vlašić Cheese is solid, spreadable.