Let’s get this straight; for you to go on a search for a substitute for anything at all boils down to the undeniable fact that the product is absolutely great but, you need something else for a number of reasons ranging from availability, personal preference, to affordability.
If you are looking for other raclette cheese substitutes, the aim must be to find something with the same or almost the same qualities that the raclette cheese possesses, one that has a subtle flavor and melts effortlessly.
Let’s quickly get down to outlining some of the best substitutes for raclette cheese.
Best Raclette Cheese Substitutes
1. Gruyere Cheese
The Gruyere is cheese produced in a place known as ‘the Alpine’ in Switzerland. Now, the Gruyere is on this list because of its known similarities with the raclette cheese.
Both the Gruyere and raclette cheese are made and produced in Switzerland, its taste is as nutty as that of the raclette and you would practically find no difference in the texture either, it is super smooth as you would expect.
As an added advantage, the Gruyere can be readily found for purchase in stores, unlike the scarce and unavailable raclette cheese whose distribution is limited to specific localities.
The Gruyere has a very rich history, which dates as far back to its special recipe formulation in 1115. Raw milk is the key ingredient used in the production of the Gruyere with the producers seeing that they tick every box revolving around making great cheese.
Now, the young gruyere should be your target if your intention is to get a substitute for the raclette cheese. This is rightly advised because as it ages, the flavor ceases to be less dense and more intense.
So, a wheel that is about 5 – 6 months would be more ideal for use as you can expect a highly pleasant and mild flavor, just the way it should be.
2. Fontina Cheese
The fontina cheese is a partly soft cheese with a flavor that is almost unnoticeable. You know how well the raclette cheese melts? That is one of the qualities they share with the fontina. Although, just before melting the cheese, be sure to take out every trace of the rind as they are not fit for consumption.
One fun fact though is that, you can easily tell where the cheese was made just by examining the rind. The color of the coating and the exact type of rind gives out this information effortlessly!
The fontina cheese actually originated from Italy but, distribution of the product soon became widely spread as they began producing it in different areas of the world. The end result? They became readily available for purchase by the many people interested in it.
In addition, we really cannot conclude this talk about the fontina without mentioning the unique role it plays in the culinary world. It is being applied by cooks and chefs in different ways and dishes. The somewhat buttery flavor it possesses makes every dish come out with a very pleasant aroma.
Lastly, it is imperative to also state that you are most likely to observe eyes on the fontina from time to time. You know those tiny holes that can be spotted on cheese sometimes? That is what is being referred to as eyes.
They are likely to occur when good active bacteria’s armed with the responsibility of properly forming the cheese begins to act adversely by emmiting bubbles containing carbon dioxide.
3. Emmenthal Cheese
The Emmenthal can be found on our list because of its qualities that has been proven to be very identical with the raclette cheese.
Just like the gruyere, the emmenthal is produced in Switzerland with a nutty flavor that can be mistaken for that of the raclette. The Emmenthal is also as smooth and melts as easily as the raclette.
The core ingredient used in the production of the Emmenthal is milk gotten from Alpine cows. Usually classified as the oldest produced cheese in Switzerland, the yellow colored cheese is produced in very weighty wheels weighing up to or, even more than 180 pounds.
You guessed right, that is exactly what earned it the name “king of wheels.”
The making of the Emmenthal is a very intricate one that needs some mastering. As a matter of fact, a cheese cannot be said to be Emmenthal if it was made with any thing other than raw cow milk and produced in a different region other than where it is known for.
Now, let’s shift our gaze away from the similarities the Emmenthal shares with the raclette and highlight the one very glaring thing that differentiates it from not just the raclette but, a few other cheese brands.
That difference can be found in the Eyes. From the initial days of production, eyes sprouting up on cheese used to be viewed as a defect but, all that no longer holds now.
These days, they are seen as yardsticks used to identify high quality cheese. You would find it visible on the cheese right before it begins to ferment and age.
4. Asiago Cheese
Creamy is the word best fit to describe this hard Italian made cheese. The asiago is made with fresh cow’s milk in an Alpine region as usual.
It is closely related to parmesan but, as much as we know how creamy the parmesan is, the asiago is two times creamier than it.
The cheese is considered to be very versatile and chefs have been known to infuse it into a lot of different food recipes. Bakers too find it very useful in the making of pastries and biscuits. If you did not know any better, you would think the asiago is made with goats milk because of how sharp and almost acidic it tastes.
Now, it is possible to see a lot of asiago cheese on display but, to distinguish between the original and other ones you must first of all check for where it was produced.
This information can easily be found on the labelling claims. An asiago cheese produced in a different region other than the Italian mountains is definitely not authentic.
For the asiago to be able to stand as a worthy substitute for the raclette, it must be produced under certain standards and conditions amongst which is a farm that is well above sea level.
A tip to note though is that the taste of the asiago is very sharp and tangy so, depending on your taste and preference, you might have to tone it down by combining it with a cheese that is more subtle in taste.
This list would not be complete without any mention of the appenzeller considering how great of a substitute it is. This cheese is specially made with a unique recipe that has ensured it stayed in production as the people’s favorite for hundreds of years.
In a way that only the cheese makers can, they use some sort of herbal brine for the aging process of the cheese for preservation purposes. It does not end there; they continue to massage this herbal mixture on to the skin with the use of their hands.
The appenzeller is blessed to have both fruity and nutty flavors and is used in variety of dishes and pastries.
Even though Jarlsberg cheese is of Norwegian origin, it is surprisingly produced the exact way Swiss cheese are made and flavored. This is what has earned it a spot on this list of substitutes for the raclette cheese.
This not so soft and nutty flavored cheese is perfect for all your grills and special sauces.
Away from the Swiss and French made cheese is the famous Beemster from the Netherlands.This cheese has been incorporated into a lot of dishes by the Dutch because of its great taste and, the nutritional value it possesses.
Its extra creaminess and smooth texture makes it a great substitute for the raclette. As an added advantage, you can find this light yellowish cheese with a distinct butter fragrance produced in a combination of some of your preferred flavors.
8. Gouda Cheese
The Gouda cheese is a familiar name by most people irrespective of their region.This great tasting, super soft and mildly flavored cheese is a perfect substitute any day.
9. Cheddar Cheese
Available mostly in the US stores in colors white and yellow. The fascinating thing about this English cheddar cheese is that hint of hazelnut flavor it lets out when you use it.
10. Double Gloucester
This made it to our list because of its smooth outlook and feel plus, the buttery consistency experienced when used.
Try out the full fat English double Gloucester cheese for that rich and nutty flavored finish it guarantees for your dishes.
To behold the Kasseri is to fall in love with it. The semi hard cheese with Greek origin is extremely smooth and obviously buttery with a very subtle flavor.
The Greeks are not just known for great tasting yoghurts only, but super amazing cheese as well.
The thought of getting the right substitute for the raclette cheese is likely to come up every now and then because of its limited and restricted availability to specific localities alone. Fortunately, they would not be so difficult after reading about the options above.
These options have been mentioned simply because of the many similarities they share with the raclette. However, when buying, you must not forget the golden rule, which is to always go for the young variants of anyone you choose as taking the aged ones would defeat the purpose of you getting them in the first place.
Remember, that the uniqueness of the raclette cheese lies in its easy melting experience and, this one quality should not be overlooked when looking out for a substitute.