{"id":57316,"date":"2024-01-05T14:06:08","date_gmt":"2024-01-05T14:06:08","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=57316"},"modified":"2024-01-05T14:06:11","modified_gmt":"2024-01-05T14:06:11","slug":"raclette-cheese-vs-gruyere","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/","title":{"rendered":"Raclette Cheese vs. Gruy\u00e8re"},"content":{"rendered":"\n<p><strong>Raclette and Gruy\u00e8re<\/strong> are two of the most popular cheeses used in Swiss cuisine. Both have nutty, aromatic flavors and excellent melting properties that make them perfect for dishes like fondue and raclette.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Raclette-Cheese-vs.-Gruyere.jpeg\" alt=\"Raclette Cheese vs. Gruy\u00e8re\" class=\"wp-image-57906\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Raclette-Cheese-vs.-Gruyere.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Raclette-Cheese-vs.-Gruyere-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>But while they share some similarities, <strong>raclette and Gruy\u00e8re<\/strong> are distinct cheeses with unique production methods, flavors, and traditional uses.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_66_1 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#What_Is_Raclette_Cheese\" title=\"What Is Raclette Cheese?\">What Is Raclette Cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#What_Is_Gruyere_Cheese\" title=\"What Is Gruy\u00e8re Cheese?\">What Is Gruy\u00e8re Cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Differences_in_Production\" title=\"Differences in Production\">Differences in Production<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Milk_Type\" title=\"Milk Type\">Milk Type<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Cooking_Temperature\" title=\"Cooking Temperature\">Cooking Temperature<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Size_and_Shape\" title=\"Size and Shape\">Size and Shape<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Rind\" title=\"Rind\">Rind<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Aging_Time\" title=\"Aging Time\">Aging Time<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Flavor_Profiles\" title=\"Flavor Profiles\">Flavor Profiles<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Raclette_Flavor\" title=\"Raclette Flavor\">Raclette Flavor<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Gruyere_Flavor\" title=\"Gruy\u00e8re Flavor\">Gruy\u00e8re Flavor<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Traditional_Uses\" title=\"Traditional Uses\">Traditional Uses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Raclette_Uses\" title=\"Raclette Uses\">Raclette Uses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Gruyere_Uses\" title=\"Gruy\u00e8re Uses\">Gruy\u00e8re Uses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Buying_and_Storing_Tips\" title=\"Buying and Storing Tips\">Buying and Storing Tips<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Raclette_Tips\" title=\"Raclette Tips\">Raclette Tips<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Gruyere_Tips\" title=\"Gruy\u00e8re Tips\">Gruy\u00e8re Tips<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Serving_Suggestions\" title=\"Serving Suggestions\">Serving Suggestions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Serving_Raclette\" title=\"Serving Raclette\">Serving Raclette<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Serving_Gruyere\" title=\"Serving Gruy\u00e8re\">Serving Gruy\u00e8re<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Are_raclette_and_Gruyere_interchangeable_in_fondue\" title=\"Are raclette and Gruy\u00e8re interchangeable in fondue?\">Are raclette and Gruy\u00e8re interchangeable in fondue?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Can_you_use_raclette_on_a_cheeseburger\" title=\"Can you use raclette on a cheeseburger?\">Can you use raclette on a cheeseburger?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#What_wine_pairs_best_with_Gruyere\" title=\"What wine pairs best with Gruy\u00e8re?\">What wine pairs best with Gruy\u00e8re?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Why_is_Gruyere_so_expensive\" title=\"Why is Gruy\u00e8re so expensive?\">Why is Gruy\u00e8re so expensive?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Is_raclette_good_for_melting_on_vegetables\" title=\"Is raclette good for melting on vegetables?\">Is raclette good for melting on vegetables?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-27\" href=\"https:\/\/aglassandahalffullproductions.com\/raclette-cheese-vs-gruyere\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_Is_Raclette_Cheese\"><\/span>What Is Raclette Cheese?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Raclette is a semi-hard <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-pepper-jack\/\">cow&#039;s milk cheese<\/a> named after a popular Swiss dish in which it is melted and scraped over potatoes, bread, vegetables, and cured meats.<\/p>\n\n\n\n<p>It originated in the Valais region of Switzerland near the French border. Traditionally, raclette was made from raw milk and aged for a minimum of three months. Today, pasteurized and thermized milk varieties are also common.<\/p>\n\n\n\n<p>The flavor of raclette is mild, creamy, and nutty with fruity and floral notes. It has a smooth, pale yellow interior and an edible rind coated in yeast and bacteria that produces its characteristic aroma. As it ages, raclette becomes firmer in texture and more robust in flavor.<\/p>\n\n\n\n<p>Raclette has excellent melting properties since its high <a href=\"https:\/\/aglassandahalffullproductions.com\/amul-cheese-vs-mozzarella-cheese\/\">milk fat content<\/a> prevents greasiness when melted. This makes it perfect for melting, grilling, and scraping over foods. It can also be enjoyed sliced or cubed in salads and cheese boards.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Raclette is a semi-hard <a href=\"https:\/\/aglassandahalffullproductions.com\/emmental-cheese-vs-mozzarella\/\">Swiss cheese<\/a> renowned for its meltability and use in the raclette dish where it is melted and scraped over foods.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_Is_Gruyere_Cheese\"><\/span>What Is Gruy\u00e8re Cheese?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Gruy\u00e8re comes from the French-speaking Fribourg region of Switzerland. It's named after the town of Gruy\u00e8res. <strong>Gruy\u00e8re is a hard, aged cow's milk cheese typically aged 6-12 months or longer.<\/strong><\/p>\n\n\n\n<p>Traditional Gruy\u00e8re is made from raw milk and aged a full 10 months to develop its signature flavor. Young Gruy\u00e8re has a softer, creamier texture with fruity, nutty notes. Aged Gruy\u00e8re becomes drier and crumbly with an intensely complex, earthy flavor.<\/p>\n\n\n\n<p>All Gruy\u00e8re has a distinctive brown rind and small holes or \"eyes\" throughout the paste. Its rich, creamy flavor pairs well with cured meats, hearty breads, and red wines.<\/p>\n\n\n\n<p>Thanks to its low moisture content, Gruy\u00e8re can be grated or shredded neatly. Along with fondue, it's commonly used in dishes like croque monsieur, French onion soup, and quiche.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Gruy\u00e8re is a aged, <a href=\"https:\/\/aglassandahalffullproductions.com\/swiss-cheese-vs-gouda-cheese\/\">hard Swiss cheese<\/a> with small holes and a complex nutty, earthy flavor. It is grated or melted in many dishes.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Differences_in_Production\"><\/span>Differences in Production<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>While raclette and Gruy\u00e8re are both <a href=\"https:\/\/aglassandahalffullproductions.com\/grand-cru-cheese-vs-gruyere\/\">Swiss cheeses<\/a>, they differ significantly in their production:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Milk_Type\"><\/span>Milk Type<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Raclette is made from cow's milk<\/strong>, usually from herds grazing in Alpine pastures. The milk has a high fat and protein content.<\/li>\n\n\n\n<li><strong>Gruy\u00e8re is specifically made from raw milk from Brune des Alpes cows<\/strong>. This breed produces exceptionally rich, flavorful milk ideal for Gruy\u00e8re.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cooking_Temperature\"><\/span>Cooking Temperature<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Raclette curds are cooked at a relatively low temperature<\/strong>&nbsp;to preserve the flora and avoid excessive protein breakdown. This results in a pliable, melty cheese.<\/li>\n\n\n\n<li><strong>Gruy\u00e8re curds are cooked at a higher temperature<\/strong>&nbsp;which makes the curd contraction stronger leading to a denser, firmer texture in the finished cheese.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Size_and_Shape\"><\/span>Size and Shape<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Raclette wheels are fairly small<\/strong>, around 6-8 pounds. The wheels are round with a slightly bulging shape.<\/li>\n\n\n\n<li><strong>Gruy\u00e8re wheels are quite large<\/strong>, at 75-200 pounds each. They have very large, flat wheels with slight bulges at the side.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Rind\"><\/span>Rind<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Raclette has a sticky, orange-brown rind<\/strong>&nbsp;that is washed with brine or alcohol during aging. This allows flavor-producing bacteria to grow.<\/li>\n\n\n\n<li><strong>Gruy\u00e8re has a hard, brown, leathery rind<\/strong>&nbsp;that is dried and coated to prevent excessive mold growth during aging.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Aging_Time\"><\/span>Aging Time<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Raclette is aged a minimum of 60 days<\/strong>&nbsp;but often 3 months or longer. This results in a moderately firm cheese with mellow, creamy flavors.<\/li>\n\n\n\n<li><strong>Gruy\u00e8re is aged for 6 months to a year or more.<\/strong>&nbsp;The longer aging produces a harder texture and more intense, complex flavor.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Raclette and Gruy\u00e8re differ in milk type, cooking process, size, rind treatment, and aging time leading to very distinct textures and flavors.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor_Profiles\"><\/span>Flavor Profiles<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The different production methods yield cheeses with unique flavors:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Raclette_Flavor\"><\/span>Raclette Flavor<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Creamy, smooth texture<\/li>\n\n\n\n<li>Mild, milky taste<\/li>\n\n\n\n<li>Subtle fruity and floral aromas<\/li>\n\n\n\n<li>Notes of <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">butter<\/a>, nuts, and herbs<\/li>\n\n\n\n<li>Mellow flavor intensifies with age<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Gruyere_Flavor\"><\/span>Gruy\u00e8re Flavor<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Dense, <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">crumbly texture<\/a> when aged<\/li>\n\n\n\n<li>Rich, earthy taste<\/li>\n\n\n\n<li>Fragrant, brown-buttery aromas<\/li>\n\n\n\n<li>Robust, complex nutty and caramel flavors<\/li>\n\n\n\n<li>Sharpness increases with longer aging<\/li>\n<\/ul>\n\n\n\n<p>Of course, there is some variation even within the same type of cheese based on factors like animal diet, season, aging duration, and whether raw or pasteurized milk is used. But overall, raclette tends to be milder and Gruy\u00e8re more pronounced in flavor.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Raclette has a smooth, creamy taste with delicate fruit and nut flavors. Gruy\u00e8re is crumbly and earthy in flavor with strong nutty, brown butter notes.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Traditional_Uses\"><\/span>Traditional Uses<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Raclette and Gruy\u00e8re each have customary culinary uses due to their distinct textures and flavors:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Raclette_Uses\"><\/span>Raclette Uses<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>The signature raclette dish where it is grilled or broiled and scraped over foods<\/li>\n\n\n\n<li>Melted in fondues<\/li>\n\n\n\n<li>Cubed or sliced in salads<\/li>\n\n\n\n<li>Layered in sandwiches and burgers<\/li>\n\n\n\n<li>Baked in casseroles and gratins<\/li>\n\n\n\n<li>Toppings for pizza, nachos, baked potatoes<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Gruyere_Uses\"><\/span>Gruy\u00e8re Uses<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Grated into sauces like mornay, souffles, and croque monsieur<\/li>\n\n\n\n<li>Cubed or shredded over salads<\/li>\n\n\n\n<li>Melted in fondues<\/li>\n\n\n\n<li>Baked in gratins and tarts<\/li>\n\n\n\n<li>French onion soup and other broiled cheese dishes<\/li>\n\n\n\n<li><a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-monterey-jack\/\">Grilled cheese<\/a> sandwiches<\/li>\n<\/ul>\n\n\n\n<p>Of course, there's no reason you can't melt a nice Gruy\u00e8re on your raclette grill or use chopped raclette in your gratin. But following tradition can help ensure you use each cheese in a way that highlights its best qualities.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Raclette is classically scraped over foods while Gruy\u00e8re is finely grated or melted in sauces and fondues. But both can be used more flexibly in cooking.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Buying_and_Storing_Tips\"><\/span>Buying and Storing Tips<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Raclette and Gruy\u00e8re are available at many grocery stores, cheese shops, and online. Here are some tips for selecting and storing each cheese:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Raclette_Tips\"><\/span>Raclette Tips<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Seek out authentic Swiss raclette like Le Fou or Albert Spahr<\/li>\n\n\n\n<li>For melting, choose a younger 3-5 month aged wheel<\/li>\n\n\n\n<li>Look for a smooth interior and sticky washed rind<\/li>\n\n\n\n<li>Avoid any dark mold or dry, cracked rinds<\/li>\n\n\n\n<li>Wrap tightly in waxed paper or parchment paper<\/li>\n\n\n\n<li>Store in the warmest part of the fridge for up to 2 months<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Gruyere_Tips\"><\/span>Gruy\u00e8re Tips<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Look for Gruy\u00e8re AOP from Switzerland for authentic flavor<\/li>\n\n\n\n<li>Check the age; minimum 6 months and preferably 10-12 months<\/li>\n\n\n\n<li>Seek ivory colored paste studded with small holes<\/li>\n\n\n\n<li>Avoid any dark brown rinds or mold growth<\/li>\n\n\n\n<li>Wrap in waxed or parchment paper<\/li>\n\n\n\n<li>Store in cheese drawer for 3-4 months<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> When buying, inspect the rind and paste closely. Wrap tightly in paper and store raclette in the warmer fridge section and Gruy\u00e8re in the cheese drawer.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Serving_Suggestions\"><\/span>Serving Suggestions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Here are some ways to enjoy raclette and Gruy\u00e8re on a <a href=\"https:\/\/aglassandahalffullproductions.com\/cheese-board-vs-cutting-board\/\">cheese board<\/a> or as part of a meal:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Serving_Raclette\"><\/span>Serving Raclette<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Slice or cube and serve with cured meats, pickles, nuts and dried fruit<\/li>\n\n\n\n<li>Melt over boiled potatoes, carrots, onions and cornichons for classic raclette<\/li>\n\n\n\n<li>Grill open-faced sandwiches with bacon, tomatoes and raclette<\/li>\n\n\n\n<li>Top pizza with cubed raclette 5 minutes before finished baking<\/li>\n\n\n\n<li>Sprinkle over nachos and broil until melted<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Serving_Gruyere\"><\/span>Serving Gruy\u00e8re<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Slice or shred over salads with nuts, tomatoes, and vinaigrette<\/li>\n\n\n\n<li>Grate into sauces for croque monsieur, tarts, souffl\u00e9s, and gratins<\/li>\n\n\n\n<li>Make caf\u00e9 croissants with ham, fried egg and grated Gruy\u00e8re<\/li>\n\n\n\n<li>Bread and fry <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-paneer\/\">cheese curds<\/a> for tasty fromage fort croutons<\/li>\n\n\n\n<li>Skewer cubes with grapes, apples, and cured meat for an ap\u00e9ritif<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Raclette is often melted and served over foods while Gruy\u00e8re pairs well grated over dishes or cubed with breads, cured meats and fruit.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Are_raclette_and_Gruyere_interchangeable_in_fondue\"><\/span>Are raclette and Gruy\u00e8re interchangeable in fondue?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Both can be used in fondue, but they will provide different textures and flavors. Gruy\u00e8re is more commonly used. Raclette may melt more smoothly but Gruy\u00e8re will offer a more complex, nutty taste. Mixing the two can give a pleasant balance.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_use_raclette_on_a_cheeseburger\"><\/span>Can you use raclette on a cheeseburger?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Absolutely! A slice of raclette melted over a burger patty is delicious. Make sure to add it on top towards the end of cooking so it melts without separating or becoming greasy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_wine_pairs_best_with_Gruyere\"><\/span>What wine pairs best with Gruy\u00e8re?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The complex, robust flavors of aged Gruy\u00e8re pair wonderfully with bold red wines like syrah, Grenache and cabernet sauvignon. A nice champagne or prosecco also complements the nutty notes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_is_Gruyere_so_expensive\"><\/span>Why is Gruy\u00e8re so expensive?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>True Gruy\u00e8re AOP is expensive because of the long aging time of 10-12 months or more which reduces yields. The raw milk and special bovine diet also limit production volume and increase costs. Industrially produced \"Gruy\u00e8re-style\" cheeses are more affordable.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_raclette_good_for_melting_on_vegetables\"><\/span>Is raclette good for melting on vegetables?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, raclette's smooth melt and mild flavor make it excellent for melting over vegetables. Try asparagus, cauliflower, broccoli, potatoes, carrots, tomatoes or onions. The cheese complements the vegetables nicely.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Raclette and Gruy\u00e8re<\/strong> may seem interchangeable if you know only that they are both famous Swiss cheeses. But in fact, raclette and Gruy\u00e8re have notable differences in their production, aging, shape, texture, and flavor profiles.<\/p>\n\n\n\n<p><strong>Raclette<\/strong> is mildly flavored with a focus on smooth meltability for dishes like fondue and its namesake raclette, where it is melted and scraped over foods.<\/p>\n\n\n\n<p><strong>Gruy\u00e8re<\/strong> is aged extensively to produce a hard, crumbly texture and intensely complex, nutty flavor that stands up boldly in sauces and fondues.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Raclette and Gruy\u00e8re are two of the most popular cheeses used in Swiss cuisine. Both have nutty, aromatic flavors and excellent melting properties that make them perfect for dishes like fondue and raclette. But while they share some similarities, raclette and Gruy\u00e8re are distinct cheeses with unique production methods, flavors, and traditional uses. What Is [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":57906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[334],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57316"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=57316"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57316\/revisions"}],"predecessor-version":[{"id":57908,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57316\/revisions\/57908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/57906"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=57316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=57316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=57316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}