If you love gooey, melty cheese, you’ve probably heard of Morbier and Raclette—two Alpine classics that take comfort food to the next level. But what sets them apart? While both are rich, creamy and perfect for melting, they have distinct flavours, textures, and traditions. Whether you’re planning a Raclette night or looking for the best cheese for a grilled sandwich, this guide will help you decide which one belongs on your plate!
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:
- Curd formation – The milk is warmed and coagulated with rennet.
- Cutting and stirring – The curds are cut and stirred to release whey.
- Layering and ash application – The first layer of curds is placed into a mould, then covered with vegetable ash before adding the second layer.
- Pressing and brining – The cheese is pressed, then placed in a saltwater brine.
- 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:
- Coagulating the milk – Rennet is added to warm milk, forming curds.
- Cutting and heating – The curds are cut and gently heated to remove whey.
- Moulding and pressing – The curds are placed into large wheel-shaped moulds and pressed.
- Brining and washing – The cheese is brined and regularly washed with a special bacteria solution to develop its orange-brown rind.
- 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?
| Feature | Morbier | Raclette |
|---|---|---|
| Origin | Franche-Comté, France | Switzerland and France |
| Texture | Semi-soft, creamy | Semi-hard, firm but melts well |
| Flavour | Nutty, creamy, slightly pungent | Buttery, nutty, mild |
| Rind | Washed rind, orange | Washed rind, orange-brown |
| Best for | Grilled cheese, tartiflette, fondue | Melting over potatoes, sandwiches, burgers |
| Milk type | Raw or pasteurised cow’s milk | Mostly raw cow’s milk (pasteurised in France) |
| Aging time | At least 45 days | 3 to 6 months |
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!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
