American Cheese vs Raclette du Valais Cheese

American Cheese is a semi-soft, processed cow-milk cheese from United States, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is American Cheese?

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, and it melts at a low temperature, which is why it lands on burgers and in grilled cheese.

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 American Cheese and Raclette du Valais Cheese?

• Origin: American Cheese (United States), Raclette du Valais Cheese (Switzerland)
• Milk treatment: American Cheese (pastuerized), Raclette du Valais Cheese (Raw)
• Texture: American Cheese (semi-soft, processed), Raclette du Valais Cheese (Semisoft, smooth)
• Rind: American Cheese (rindless), Raclette du Valais Cheese (Washed)
• Taste: American Cheese (mild, salty), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

Taste Comparison: Does American Cheese Taste Like Raclette du Valais Cheese?

American Cheese reads as mild, salty, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, American Cheese shows neutral and mild, salty, pairs with a range of meats and other ingredients, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'.

Can You Substitute American Cheese for Raclette du Valais Cheese?

In most recipes, American Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, processed bite and body where the recipe calls for semisoft, smooth. Flavor-wise, American Cheese reads as mild, salty while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, American 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 semi-soft, processed cheese, go with American Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, American Cheese suits recipes that want mild, salty notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

Frequently Asked Questions

Is American Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. American Cheese originates in United States, while Raclette du Valais Cheese comes from Switzerland.

Is American Cheese similar to Raclette du Valais Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute American Cheese for Raclette du Valais Cheese?

You can, but expect a shift in bite and mouthfeel.

Does American Cheese taste like Raclette du Valais Cheese?

American Cheese reads as mild, salty, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is American Cheese made of?

American Cheese is made from cow milk (pastuerized). It originates in United States.

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, American Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Cheese is semi-soft, processed, while Raclette du Valais Cheese is semisoft, smooth.