Afuega'l Pitu Cheese vs Raclette du Valais Cheese
Afuega'l Pitu Cheese is a different varieties based on form, shape, and aging cow-milk cheese from Spain, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Afuega'l Pitu Cheese?
Afuega'l pitu is an unpasteurized cow's milk cheese from Asturias in northern Spain, sold plain white or paprika red. Its name translates as "strangle the chicken," and it holds Protected Designation of Origin status from Spain and the EU.
What Is Raclette du Valais Cheese?
Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.
What's the Difference Between Afuega'l Pitu Cheese and Raclette du Valais Cheese?
- Origin: Afuega'l Pitu Cheese (Spain), Raclette du Valais Cheese (Switzerland)
- Milk treatment: Afuega'l Pitu Cheese (unpasteurized), Raclette du Valais Cheese (Raw)
- Texture: Afuega'l Pitu Cheese (Different varieties based on form, shape, and aging), Raclette du Valais Cheese (Semisoft, smooth)
- Rind: Afuega'l Pitu Cheese (White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses), Raclette du Valais Cheese (Washed)
- Aging: Afuega'l Pitu Cheese (Fresh to mid-ripened), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Afuega'l Pitu Cheese (Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Afuega'l Pitu Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Spain | Switzerland |
| Specific Origin | Asturias | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Different varieties based on form, shape, and aging | Semisoft, smooth |
| Rind | White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses | Washed |
| Aging | Fresh to mid-ripened | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Afuega'l Pitu Cheese Taste Like Raclette du Valais Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Afuega'l Pitu Cheese shows sweet or hot spanish paprika in the roxu (red) version, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Afuega'l Pitu Cheese at fresh to mid-ripened develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Afuega'l Pitu Cheese for Raclette du Valais Cheese?
In most recipes, Afuega'l Pitu Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect different varieties based on form, shape, and aging bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Afuega'l Pitu Cheese or Raclette du Valais Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a different varieties based on form, shape, and aging cheese, go with Afuega'l Pitu Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Afuega'l Pitu Cheese suits recipes that want lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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Frequently Asked Questions
Is Afuega'l Pitu Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Afuega'l Pitu Cheese originates in Spain, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Afuega'l Pitu Cheese is typically aged fresh to mid-ripened, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Afuega'l Pitu Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Afuega'l Pitu Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Afuega'l Pitu Cheese taste like Raclette du Valais Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Afuega'l Pitu Cheese made of?
Afuega'l Pitu Cheese is made from cow milk (unpasteurized), using very small amounts of calf rennet. It's typically aged fresh to mid-ripened. It originates in Spain.
What is Raclette du Valais Cheese made of?
Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.
Which should I choose, Afuega'l Pitu Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Afuega'l Pitu Cheese is different varieties based on form, shape, and aging, while Raclette du Valais Cheese is semisoft, smooth.