Dairy & cheese · block
Raclette cheese
Also called raclette
Semi-hard Alpine cow's-milk cheese that melts smoothly with a savoury, slightly funky aroma; scraped melted over potatoes, cornichons and cured meats.
What can replace it
- T2 · GoodFontina
Milder and earthier; melts just as well.
- T2 · GoodGruyère
Firmer and nuttier; melts a bit less fluidly.
- T2 · GoodReblochon
Softer and creamier; rind is stronger.
- T3 · In a pinchEmmental
Milder and stretchier; less pungent.
- T3 · In a pinchMunster
Much stinkier and softer.
- T3 · In a pinchYoung Gouda
Mild and sweet; lacks the pungency.
Cook with Raclette cheese
No recipes use it yet.