Raclette Cheese vs Vacherin Fribourgeois Cheese
Raclette Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Vacherin Fribourgeois Cheese is semi-soft, artisan and made from cow milk, originating in 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 Fribourgeois Cheese?
Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.
What's the Difference Between Raclette Cheese and Vacherin Fribourgeois Cheese?
- Milk treatment: Raclette Cheese (Raw), Vacherin Fribourgeois Cheese (thermized)
- Texture: Raclette Cheese (Semisoft, smooth), Vacherin Fribourgeois Cheese (semi-soft, artisan)
- Rind: Raclette Cheese (Washed), Vacherin Fribourgeois Cheese (washed)
- Aging: Raclette Cheese (3-4 months), Vacherin Fribourgeois Cheese (6 to 25 weeks)
- Taste: Raclette Cheese (Mildly acidic), Vacherin Fribourgeois Cheese (buttery, nutty)
Side-by-Side Comparison
| Raclette Cheese | Vacherin Fribourgeois Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Alpine Regions | Canton Of Fribourg, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Thermized |
| Texture | Semisoft, smooth | Semi-soft, artisan |
| Rind | Washed | Washed |
| Aging | 3-4 months | 6 to 25 weeks |
| Taste | Mildly acidic | Buttery, nutty |
Taste Comparison: Does Raclette Cheese Taste Like Vacherin Fribourgeois Cheese?
Raclette Cheese reads as mildly acidic, while Vacherin Fribourgeois Cheese brings buttery, nutty character. More specifically, Raclette Cheese shows 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal', while Vacherin Fribourgeois Cheese leans toward slightly acidic, resiny, close to italian fontina. Aging plays into this as well. Raclette Cheese at 3-4 months develops a different profile than Vacherin Fribourgeois Cheese at 6 to 25 weeks.
Can You Substitute Raclette Cheese for Vacherin Fribourgeois Cheese?
In most recipes, Raclette Cheese and Vacherin Fribourgeois 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 semi-soft, artisan. Flavor-wise, Raclette Cheese reads as mildly acidic while Vacherin Fribourgeois Cheese brings buttery, nutty notes.
Which Is Better, Raclette Cheese or Vacherin Fribourgeois 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 semi-soft, artisan profile, Vacherin Fribourgeois Cheese is the better fit. Flavor-wise, Raclette Cheese suits recipes that want mildly acidic notes, while Vacherin Fribourgeois Cheese fits dishes calling for buttery, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Raclette Cheese the same as Vacherin Fribourgeois Cheese?
No, they're distinct cheeses. Aging also differs: Raclette Cheese is typically aged 3-4 months, Vacherin Fribourgeois Cheese 6 to 25 weeks.
Is Raclette Cheese similar to Vacherin Fribourgeois Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette Cheese for Vacherin Fribourgeois Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette Cheese taste like Vacherin Fribourgeois Cheese?
Raclette Cheese reads as mildly acidic, while Vacherin Fribourgeois Cheese is buttery, nutty.
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 Fribourgeois Cheese made of?
Vacherin Fribourgeois Cheese is made from cow milk (thermized). It's typically aged 6 to 25 weeks. It originates in Switzerland.
Which should I choose, Raclette Cheese or Vacherin Fribourgeois Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette Cheese is semisoft, smooth, while Vacherin Fribourgeois Cheese is semi-soft, artisan.