Raclette vs Vacherin Fribourgeois
Raclette
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Washed rind
- Country
- Switzerland
- Place
- Valais
Raclette is both a cheese and the dish of scraping melted cheese onto potatoes. The name comes from the French racler, to scrape.
Vacherin Fribourgeois
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Washed rind
- Country
- Switzerland
- Place
- Fribourg
Vacherin Fribourgeois is a semi-hard cow's milk cheese from Switzerland. The name points to Fribourg, and the wheels are pressed rather than cooked in the way a very firm Alpine cheese is cooked. A washed rind covers a supple ivory paste that can show small openings. Young cheese is mild and sliceable. Longer aging makes the paste softer, creamier, and more aromatic, which is why fondue cooks prize it.