All Comparisons

Stilton Cheese vs Raclette Cheese

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.

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. Stilton Cheese has a PDO (1996). Raclette Cheese has a .

Milk Type and Treatment

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

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 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

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

Stilton Cheese Raclette Cheese
Country of Origin United Kingdom Switzerland
Specific Origin Nottinghamshire, Leicestershire, Derbyshire Alpine regions
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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