The history of Morbier and Raclette

Both Morbier and Raclette both come from the Alpine regions of France and Switzerland, but their origins and traditions differ.

Morbier

Morbier originates from the Franche-Comté region of eastern France, near the border with Switzerland. It was first made by cheesemakers who produced Comté, one of France’s most famous hard cheeses.

In the past, when cheesemakers had leftover curds that weren’t enough to make a full wheel of Comté, they would press them into a mould and cover them with ash to protect the curds from insects and bacteria overnight. The next day, they would add another layer of curds on top, creating the signature dark line running through the middle of Morbier.

Today, this layer of ash is purely decorative, but it remains a defining feature of Morbier cheese. In 2000, Morbier received PDO (Protected Designation of Origin) status, ensuring that it is made using traditional methods in the Franche-Comté region.

Raclette

Raclette has deep roots in Swiss and French Alpine culture. The name comes from the French word “racler“, which means “to scrape”. This refers to the traditional way of eating Raclette—melting the cheese and scraping it onto boiled potatoes, pickles, and cured meats.

The cheese itself comes from the Valais region of Switzerland, where Alpine farmers made it for centuries. Raclette is a semi-hard cow’s milk cheese that was originally eaten by shepherds who would place it near a fire, let it melt, and then scrape it onto bread or vegetables.

Today, Raclette is still widely enjoyed in Switzerland and France, particularly in the Savoie and Franche-Comté regions. It also has PDO protection in Switzerland, meaning that authentic Swiss Raclette must be made using specific traditional methods.

The taste and texture of Morbier vs Raclette

Although both Morbier and Raclette are semi-soft, cow’s milk cheeses, their flavours and textures vary significantly.

Morbier

Morbier is a semi-soft cheese with a creamy, supple texture. When young, it has a mild, milky flavour with a hint of fresh hay and nuts. As it ages, Morbier develops stronger, more pungent aromas, thanks to the bacterial cultures used in its production.

The washed rind gives Morbier a slightly earthy, funky scent, but it is not as strong as some other washed-rind cheeses. The cheese itself is smooth and elastic, making it perfect for melting.

Raclette

Raclette has a distinctly nutty, buttery flavour with a slightly fruity finish. It is milder and less pungent than Morbier, making it a crowd-pleaser.

Its texture is firm yet pliable when cold, but it melts into a silky, gooey consistency when heated. This is why Raclette is the ultimate cheese for melting—it turns velvety without becoming stringy or oily.

Swiss Raclette tends to be milder and creamier, while French Raclette (especially Raclette de Savoie) has a stronger, more pronounced aroma.

How are Morbier and Raclette made?

While both Morbier and Raclette are washed-rind cheeses, their production methods highlight key differences.

Morbier

Morbier is made using raw or pasteurised cow’s milk, depending on the producer. The process involves:

1. Curd formation – The milk is warmed and coagulated with rennet.
2. Cutting and stirring – The curds are cut and stirred to release whey.
3. Layering and ash application – The first layer of curds is placed into a mould, then covered with vegetable ash before adding the second layer.
4. Pressing and brining – The cheese is pressed, then placed in a saltwater brine.
5. Ageing – The wheels are aged for at least 45 days in humid cellars, where they develop their characteristic washed rind.

Traditional Morbier is made with raw milk, which gives it a more complex flavour. However, pasteurised versions exist, especially for export markets.

Raclette

Raclette is typically made from raw cow’s milk in Switzerland, while French Raclette is often made with pasteurised milk. The process includes:

1. Coagulating the milk – Rennet is added to warm milk, forming curds.
2. Cutting and heating – The curds are cut and gently heated to remove whey.
3. Moulding and pressing – The curds are placed into large wheel-shaped moulds and pressed.
4. Brining and washing – The cheese is brined and regularly washed with a special bacteria solution to develop its orange-brown rind.
5. Ageing – Raclette is aged for 3 to 6 months, allowing it to develop its smooth, melting texture.

How to use Morbier and Raclette in cooking

Both Morbier and Raclette melt beautifully, but they shine in different dishes.

Morbier

Morbier’s semi-soft texture and creamy melt make it a great cheese for:

• Grilled cheese sandwiches – The smooth melt of Morbier makes for a deliciously gooey centre.
• Tartiflette – Replace Reblochon with Morbier for a different take on this French potato and bacon dish.
• Fondue – Morbier can be mixed with Comté for a slightly funky twist on traditional fondue.
• Baked dishes – Add Morbier to casseroles or pasta bakes for a rich, creamy texture.

Raclette

Raclette’s buttery, nutty flavour makes it perfect for:

• Traditional Raclette – Melt the cheese and scrape it over boiled potatoes, charcuterie and pickles.
• Cheese fondue – Raclette is one of the best cheeses to use in Swiss-style fondue.
• Burgers and sandwiches – Melt Raclette over steak sandwiches or burgers for an indulgent twist.
• Potato gratin – Layer thinly sliced potatoes with Raclette for a creamy, cheesy side dish.

Morbier vs Raclette: Which one should you choose?

If you want a mild, nutty, and buttery cheese for melting, go for Raclette. It’s the ultimate comfort cheese, perfect for traditional Raclette dinners.

If you prefer something slightly stronger with a creamy texture, Morbier is a great choice. It’s perfect for grilled cheese sandwiches and baked dishes.

Conclusion

Both Morbier and Raclette are fantastic Alpine cheeses with rich histories and incredible melting properties. While Raclette is the classic choice for melting, Morbier offers a unique visual appeal and a slightly more complex flavour.

Whichever you choose, you’re in for a treat—these cheeses bring warmth, flavour, and a taste of the Alps to any meal. Whether you’re scraping melted Raclette over potatoes or making a decadent Morbier grilled cheese, there’s no wrong choice.

So, which one will you try first? Let us know your favourite ways to enjoy Morbier and Raclette!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Morbier vs Raclette: Which Cheese Is Better for Melting? appeared first on Cheese Scientist.

In this blog post, we’ll delve into the history and tradition behind Raclette, explore its unique flavour profile and culinary uses, and offer tips on how to best enjoy this delightful cheese. We’ll also look at the cultural significance of Raclette and provide a step-by-step guide to preparing a traditional Raclette meal at home.

So, sit back, relax, and get ready to discover why Raclette cheese is the ultimate comfort food. 

The origins of Raclette

Raclette cheese dates back several centuries, with its roots deeply embedded in the pastoral culture of the Swiss and French Alps. The name “Raclette” comes from the French word “racler“, which means “to scrape.” This refers to the traditional method of melting the cheese and scraping it onto potatoes, pickles, and bread.

The practice is believed to have originated among Alpine shepherds, who would melt the cheese by the fire and enjoy it as a simple yet satisfying meal. 

In Switzerland, Raclette is more than just a type of cheese; it’s a national dish. It’s especially popular in the canton of Valais, where it’s considered a cultural heritage. The cheese is traditionally made from cow’s milk and has a semi-hard texture with a slightly creamy, yellow interior. In France, Raclette has also become a beloved part of the country’s culinary identity, particularly in the Savoie region. 

The making of Raclette cheese

Raclette is a semi-hard cheese made from raw or pasteurized cow’s milk. The process of making Raclette cheese involves several steps, each contributing to its distinctive flavour and texture. 

1. Milk Collection and Preparation: Fresh cow’s milk is collected, either raw or pasteurized, depending on the desired end product. The milk is then heated to a specific temperature to prepare it for the addition of bacterial cultures. 

2. Curdling: A starter culture and rennet are added to the milk, causing it to curdle. The curd is then cut into small pieces to release the whey. 

3. Cooking and Draining: The curds are heated and stirred, helping to expel more whey. Once the desired consistency is achieved, the curds are placed into molds and pressed to remove any remaining whey. 

4. Salting: Afterwards, the cheese is salted either by dry salting or by immersion in a brine solution. This step is crucial for flavour development and helps in the formation of the cheese rind. 

5. Ageing: Raclette cheese is aged for a minimum of three months but can be aged for up to a year. During this time, the cheese develops its characteristic flavour and texture. The cheese wheels are turned and brushed regularly to ensure even maturation. 

The result is a cheese with a firm but pliable texture, a creamy mouthfeel, and a distinctive aroma that becomes more pronounced as the cheese ages. 

The flavour profile of Raclette 

Raclette cheese has a unique flavour profile that sets it apart from other cheeses. Its taste is buttery, nutty, and slightly tangy, with a hint of sweetness. While its aroma can be pungent, especially in aged varieties, the flavour remains smooth and well-balanced. 

When melted, Raclette becomes even more complex, with a rich, creamy texture that coats the palate. The nutty and buttery notes become more pronounced, making it the perfect companion for starchy and savoury foods like potatoes, bread, and cured meats. 

The tradition of Raclette: more than just a meal 

Without a doubt, Raclette is not just a cheese but a social event and a tradition that has been passed down through generations. In Switzerland and parts of France, a Raclette meal is often a communal experience shared with family and friends around a table.

The cheese is melted using a special Raclette grill or a traditional open fire, and then it is scraped onto a variety of accompaniments. 

The traditional Raclette setup

A traditional Raclette meal includes the following components: 

1. Raclette Cheese: The star of the show, typically served in half or quarter wheels for easy melting. 

2. Potatoes: Boiled or roasted new potatoes are the classic accompaniment. Their mild flavour and creamy texture make them the perfect base for melted Raclette. 

3. Pickles: Cornichons (small pickled cucumbers) and pickled onions add a tangy contrast to the rich, creamy cheese. 

4. Cured Meats: Slices of prosciutto, salami, or smoked ham add a savoury element to the meal. 

5. Bread: Crusty bread, such as baguette or sourdough, is ideal for dipping into the melted cheese. 

6. Vegetables: Some variations include steamed or roasted vegetables like bell peppers, mushrooms, or broccoli. 

The beauty of a Raclette meal is its simplicity and versatility. Guests can customize their plates, adding as much or as little of each ingredient as they like. 

Preparing a Raclette meal at home

Hosting a Raclette party at home is easier than you might think. With the right equipment and ingredients, you can recreate this Alpine tradition in your own dining room. 

Equipment you’ll need 

1. Raclette Grill or Machine: This is essential for melting the cheese. Modern Raclette grills come with individual pans, allowing each guest to melt their own cheese. Some grills even have a griddle on top for cooking vegetables and meats. 

2. Raclette Scraper: A small, flat spatula is used to scrape the melted cheese onto your plate. 

3. Cheese Knife: For cutting the cheese into manageable slices. 

Step-by-step preparation 

1. Select Your Cheese: Choose high-quality Raclette cheese from a trusted supplier. Plan for about 200 grams of cheese per person. 

2. Prepare the Accompaniments: Boil or roast the potatoes and arrange them in a serving dish. Prepare the pickles, cured meats, and bread. If using vegetables, steam or roast them until tender. 

3. Set Up the Grill: Preheat the Raclette grill according to the manufacturer’s instructions. Place the cheese slices in the individual pans. 

4. Start Melting: Each guest places their pan under the grill to melt their cheese. Once melted, use the scraper to pour the cheese over the potatoes and other accompaniments. 

5. Enjoy: Serve with a glass of white wine, such as a crisp Sauvignon Blanc or a traditional Swiss Fendant, to balance the richness of the cheese. 

The health benefits of Raclette 

While Raclette is undoubtedly a rich and indulgent meal, it also offers some nutritional benefits. It’s a good source of protein and calcium, both of which are essential for maintaining strong bones and muscles. Furthermore, Raclette also contains vitamins A and B12, which support eye health and red blood cell formation, respectively. 

That said, Raclette contains moderately high amounts of saturated fats and sodium. Hence, you should enjoy it in moderation. Pairing it with plenty of vegetables and whole grains can help balance out the meal. 

You can read my in-depth assessment of the nutritional value of Raclette here. 

Choosing the right Raclette cheese

Not all Raclette cheese is the same. When choosing Raclette, look for high-quality, artisanal options whenever possible. Here are a few tips for selecting the best Raclette cheese: 

1. Check the Origin: Authentic Raclette cheese from Switzerland or France will often have a AOP label, indicating it comes from a specific region following traditional methods. 

2. Consider the Age: Younger Raclette cheese has a milder flavour, while aged Raclette can be more pungent and complex. Choose based on your personal preference. 

3. Look for Raw Milk Options: If you’re a fan of robust flavours, opt for Raclette made from raw milk. It tends to have a more pronounced taste and a richer texture. 

Where to buy Raclette cheese 

Nowadays, you can find Raclette in most specialty cheese shops and some well-stocked supermarkets. You can also order it online from reputable retailers. When purchasing, make sure the cheese is well-packaged and stored at the correct temperature to ensure freshness. 

How to store your Raclette cheese 

Proper storage is crucial to maintaining the quality of Raclette cheese. Here are a few tips: 

• Refrigerate: Store Raclette cheese in the refrigerator at a temperature between 2-4°C (35-39°F). 
• Wrap It Right: Wrap the cheese in wax paper or parchment paper, then place it in a plastic bag or airtight container. This prevents the cheese from drying out while allowing it to breathe.
• Avoid Freezing: Freezing Raclette cheese can alter its texture and flavour. If you have leftover cheese, use it within a week or two for the best taste. 

Want to learn more about cheese storage? I’ve got a comprehensive blog post here with my best tips on how to best store your cheese.

Conclusion 

Raclette cheese is more than just a delicious meal; it’s a cultural experience that brings people together. Its rich, creamy texture and versatile flavour make it the perfect choice for a cozy, communal dining experience. Whether you’re hosting a traditional Raclette party or experimenting with new variations, this Alpine delight is sure to impress. 

From its humble origins in the Swiss and French Alps to its current status as a beloved dish around the world, Raclette cheese has proven itself to be the ultimate comfort food. So the next time you’re looking for a meal that’s both satisfying and social, consider hosting a Raclette night. Your friends and family will thank you! 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Raclette Cheese: Famous Alpine Melting Cheese (Swiss & French) appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What is Raclette cheese?

Raclette cheese, originating from the Swiss and French mountain regions, is a semi-hard pressed cheese made from cow’s milk. It possesses a pale-yellow hue with a smooth and creamy texture. This cheese is renowned for its distinctive aroma and unique flavour profile, making it a sought-after ingredient in various culinary creations. 

A popular way to serve this spectacular cheese is to melt it and scrape it onto a plate of potatoes and meat. Unsurprisingly, this decadent winter dish is also called Raclette. 

You can learn more about Raclette by reading this blog post here.

Nutrition fact sheet

Nutritional review for Raclette Cheese

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for Raclette. 

Lactose Intolerance

Individuals with lactose intolerance often face challenges in their dairy consumption. However, for those with mild lactose intolerance, Raclette cheese can be a viable option. 

Due to its lower lactose content compared to other cheeses, it is generally well-tolerated by many lactose-sensitive individuals. Furthermore, incorporating Raclette cheese into lactose-intolerant diets can provide a source of calcium and other essential nutrients without triggering discomfort. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content

Without a doubt, Raclette cheese is a rich source of dietary fat. However, its fat content varies depending on the specific type of milk used and the production process. On average, Raclette cheese contains around 29-30 grams of fat per 100 grams.  

While fat intake should be moderated as part of a balanced diet, it’s important to note that not all fats are detrimental to health. Raclette cheese provides a moderate amount of healthy fats, including monounsaturated and polyunsaturated fats. 

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol Content

When it comes to cholesterol, Raclette cheese falls within the range of other cheeses. Most commercial versions of this mountain cheese contain approximately 80-100 milligrams of cholesterol per 100 grams.  

It’s worth noting that dietary cholesterol has less impact on blood cholesterol levels than was previously believed. Current research suggests that the consumption of moderate amounts of cholesterol-rich foods, such as Raclette cheese, can be part of a heart-healthy diet when combined with an overall balanced lifestyle. 

Protein Content

Proteins are the building blocks of life and play a crucial role in various physiological processes. Raclette cheese is a notable source of protein, containing around 25 grams of protein per 100 grams.

The proteins found in this cheese are of high biological value, meaning they provide essential amino acids that the body cannot synthesise on its own. Hence, including Raclette cheese in your diet can contribute to meeting your daily protein needs. 

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

Safety in Pregnancy

Pregnant women often have concerns regarding the safety of consuming certain foods. When it comes to Raclette cheese, it is generally considered safe during pregnancy whether it is made from raw or pasteurised milk. Because this cheese is most often melted, the risk of Listeria contamination is very low.

However, it is worth noting that the cold meats and charcuterie that often form part of the Raclette dish are not recommended during pregnancy. 

Moreover, if you have any concerns, you should discuss a personalised diet with your healthcare professional. 

You can read more about which cheeses you can eat when you’re pregnant by clicking here. 

Salt Content

Excessive salt intake can have adverse health effects, particularly on blood pressure. Raclette cheese, like many other cheeses, contains sodium, with an average content of around 800-900 milligrams per 100 grams.  

It is crucial to be mindful of overall sodium intake, especially for individuals with specific dietary requirements or conditions. Moderation is key, and pairing Raclette cheese with other low-sodium foods can help maintain a balanced diet. 

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium Content

Calcium is essential for maintaining healthy bones and teeth, as well as for various physiological functions. Raclette cheese is a notable source of calcium, providing approximately 700-800 milligrams per 100 grams.

Incorporating Raclette cheese into your diet can contribute to meeting your daily calcium requirements, supporting bone health and overall well-being. 

Conclusion

Raclette cheese, with its distinct flavour and creamy texture, offers more than just a delightful culinary experience. While it is important to consume all foods in moderation, Raclette can be a part of a healthy diet due to its lower lactose content and moderate fat and cholesterol levels. In addition to this, this mountain cheese contains a significant amount of protein and calcium. 

Also, pregnant women can safely enjoy Raclette as long as it has been handled appropriately. However, cheese lovers with high blood pressure and other cardiovascular conditions should be mindful of the salt content in this cheese.  

So, what’s your favourite way to serve this spectacular melting cheese? Let me know in the comments below.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Raclette Cheese: Nutrition Facts (Is Raclette Healthy?) appeared first on Cheese Scientist.