11 Best Raclette Cheese Substitutes

To clarify, the fact that you are looking for a replacement for anything comes down to the irrefutable truth that the product is perfectly fantastic, but you want something different for a variety of reasons ranging from availability, personal choice, to price.

If you’re searching for different raclette cheese replacements, your goal should be to discover something that has the same or almost the same attributes as raclette cheese, such as a delicate taste and melts easily.

Let us briefly go through some of the greatest raclette cheese replacements.

Best Raclette Cheese Substitutes

1. Gruyere Cheese

The Gruyere cheese is made in the Alpine region of Switzerland. The Gruyere is currently on this list due to its acknowledged similarities with raclette cheese.

Both Gruyere and raclette cheese are created and produced in Switzerland; its flavor is as nutty as raclette’s, and the texture is almost same; it is incredibly smooth, as you would anticipate.

In addition, unlike the rare and inaccessible raclette cheese, which is only available in some areas, the Gruyere is widely available in supermarkets.

The Gruyere has a long history that goes back to 1115, when a particular recipe was developed. The primary element utilized in the manufacturing of the Gruyere is raw milk, with the producers ensuring that they check every box relating to creating superb cheese.

If you’re looking for an alternative for raclette cheese, you should look for young gruyere. This is wise advice since the taste becomes less rich and more strong as it matures.

So, a wheel that is around 5-6 months old would be better for usage since you can anticipate a really nice and mild taste, exactly how it should be.

2. Fontina Cheese

Fontina cheese is a semi-soft cheese with an almost imperceptible taste. Do you know how well raclette melts? That is one of the characteristics they share with fontina. However, before melting the cheese, remove any traces of the rind since they are unfit for ingestion.

However, by analyzing the rind, you may readily determine where the cheese was created. This information is easily conveyed by the color of the coating and the specific kind of rind!

Fontina cheese originated in Italy, but distribution of the product quickly extended as producers started manufacturing it in other parts of the globe. What was the ultimate result? They became widely accessible for purchase by the large number of individuals who were interested in it.

Furthermore, we cannot end our discussion on fontina without discussing the special significance it plays in the culinary realm. Cooks and chefs use it in a variety of methods and recipes. Because of its somewhat buttery taste, it lends a lovely scent to any cuisine.

Finally, it is important to note that you will most likely see eyeballs on the fontina from time to time. You know those small holes that sometimes appear on cheese? That is what is meant by the term “eyes.”

They are likely to arise when excellent active bacteria tasked with correctly producing the cheese begin to behave negatively by emitting carbon dioxide-containing bubbles.

3. Emmenthal Cheese

The Emmenthal is on our list since its properties have been demonstrated to be quite similar to those of raclette cheese.

The emmenthal, like the gruyere, is made in Switzerland and has a nutty taste similar to that of raclette. Emmenthal is as smooth and melts as effortlessly as raclette.

Milk from Alpine cows is the main component used in the creation of the Emmenthal. The yellow colored cheese is usually described as the oldest made cheese in Switzerland and is produced in extremely heavy wheels weighing up to or even more than 180 pounds.

That is precisely what earned it the moniker “King of Wheels.”

The Emmenthal’s construction is a fairly sophisticated process that requires considerable mastery. In reality, a cheese cannot be called Emmenthal if it was prepared with anything other than raw cow milk and was produced in a place other than the one for which it is famous.

Let us now turn our attention away from the similarities between the Emmenthal and the raclette and focus on the one characteristic that distinguishes it from not only the raclette but also a few other cheese brands.

The change is seen in the eyes. Eyes sprouting up on cheese used to be considered a flaw from the beginning of manufacture, but that is no longer the case.

They are now regarded as yardsticks for identifying high-quality cheese. It would be apparent on the cheese just before it starts to ferment and mature.

4. Asiago Cheese

This firm Italian-made cheese is best described as creamy. As is customary in the Alpine area, the asiago is produced from fresh cow’s milk.

It is linked to parmesan, however although we all know how creamy parmesan is, asiago is two times creamier.

The cheese is said to be quite adaptable, and chefs have used it in a variety of various cuisine preparations. Bakers, too, find it handy in the preparation of pastries and biscuits. If you didn’t know any better, you’d believe the asiago was prepared with goat’s milk since it tastes so strong and nearly acidic.

There is a lot of asiago cheese on the market now, but to tell the difference between the original and others, you must first look at where it was made.

This information is clearly accessible on the labeling claims. An asiago cheese made anywhere other than the Italian highlands is definitely not genuine.

To be a good alternative for raclette, asiago must be produced under specified requirements and circumstances, one of which is a farm located considerably above sea level.

However, keep in mind that the flavor of the asiago is quite harsh and sour, so depending on your taste and preference, you may need to tone it down by mixing it with a more mild cheese.

5. Appenzeller

This list would be incomplete without including the appenzeller, which is an excellent replacement. This cheese is manufactured using a specific formula that has kept it in production as a popular choice for hundreds of years.

They employ some form of herbal brine for the maturing phase of the cheese for preservation reasons in a manner that only the cheese producers can. It doesn’t stop there; they continue to massage the herbal combination into their skin with their hands.

The appenzeller has both fruity and nutty characteristics and is used in a wide range of recipes and desserts.

6. Jarlsberg

Despite its Norwegian origins, Jarlsberg cheese is prepared and seasoned in the same manner that Swiss cheese is. our is what has won it a position on our list of raclette cheese alternatives.

This somewhat firm and nutty-flavored cheese is ideal for grilling and unique sauces.

7. Beemster

Away from the Swiss and French cheeses is the well-known Dutch Beemster.The Dutch have used this cheese in a variety of meals because of its delicious flavor and nutritious content.

Its added creaminess and silky texture make it an excellent replacement for raclette. As an extra bonus, this light yellowish cheese with a pronounced butter scent may be found in a mix of some of your favorite tastes.

8. Gouda Cheese

Most people, regardless of geography, are acquainted with the term Gouda cheese.This delicious, incredibly soft, softly flavored cheese is an excellent alternative on any given day.

9. Cheddar Cheese

White and yellow are the most common hues seen in US retailers. The intriguing aspect of this English cheddar cheese is the trace of hazelnut taste it emits when used.

10. Double Gloucester

This made our list due of its smooth appearance and feel, as well as the buttery consistency it provides when utilized.

Try the full fat English double Gloucester cheese for the rich and nutty taste it adds to your recipes.

11. Kasseri

Seeing the Kasseri is like falling in love with it. The semi-hard Greek cheese is exceptionally smooth and buttery, with a very faint taste.

The Greeks are not only famed for their delicious yoghurts, but also for their wonderful cheese.

Conclusion

Because of its limited and restricted availability to certain regions, the notion of finding the perfect alternative for raclette cheese is likely to arise from time to time. Fortunately, after reading about the possibilities above, they would not be too tough.

These solutions have been highlighted primarily because they have many similarities to raclette. However, while purchasing, remember the golden rule: always opt for the youthful varieties of anybody you pick, since choosing the elderly ones defeats the point of you having them in the first place.

Remember that the raclette cheese’s distinctiveness resides in its ease of melting, and this one trait should not be disregarded while seeking for a replacement.