All Comparisons

Roquefort Cheese vs Raclette Cheese

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

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.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Raclette Cheese has a .

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Raclette Cheese is made with cow milk that is typically raw.

Composition and Texture

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

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Raclette Cheese has a mildly acidic flavor.

Appearance and Aging

Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Raclette Cheese comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and has an aging period of 3-4 months .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Raclette Cheese's rind is described as washed , with animal rennet.

Roquefort Cheese Raclette Cheese
Country of Origin France Switzerland
Specific Origin Roquefort-sur-Soulzon, south of France Alpine regions
Certification PDO (1996), AOC (1925)
Milk Type Sheep’s milk Cow's milk
Milk Treatment Raw Raw
Moisture Content 36-44%
Rind Washed
Texture Moist, very creamy Semisoft, smooth
Flavor Mild to strong Mildly acidic
Colors Blue-veined
Forms Wheels, wrapped in impermeable foil Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age Minimum of 90 days, average of 5 months 3-4 months
Rennet Type Animal Animal