Appenzeller Cheese vs Raclette du Valais Cheese

In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Raclette du Valais Cheese, including:

  • "What is the difference between Appenzeller Cheese and Raclette du Valais Cheese?"
  • "Is Appenzeller Cheese and Raclette du Valais Cheese the same?"
  • "How does Appenzeller Cheese compare to Raclette du Valais Cheese cheese?"
  • "How does the taste of Appenzeller Cheese compare to Raclette du Valais Cheese?"
  • "Is Appenzeller Cheese or Raclette du Valais Cheese better?"

Appenzeller Cheese Overview

Appenzeller cheese hails from northeastern Switzerland and is famed for its rich, nutty flavor that intensifies with age. Treated with a secret blend of herbal brine, this cheese develops a smooth yet firm texture. Aged for a minimum of three months, Appenzeller is a key ingredient in fondue and pairs well with robust wines and ales.

Raclette du Valais Cheese Overview

Raclette du Valais is a type of Raclette from the Swiss canton of Valais. It is a PDO product, known for its exceptionally creamy texture and robust flavor that enhances when melted. This cheese is traditionally made using raw cow’s milk and enjoyed as part of the iconic raclette meal.

Comparing the Two Cheeses

Ranking

Appenzeller is ranked #73 out of 376 types.

Raclette du Valais is ranked #303 out of 376 types.

Country of Origin

Appenzeller Cheese comes from Switzerland. Raclette du Valais Cheese originated from Switzerland.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Appenzeller is not a protected cheese. Raclette du Valais Cheese has a .

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Raclette du Valais Cheese is made with cow milk that is typically raw.

Composition and Texture

Appenzeller's texture can be described as "firm". Raclette du Valais Cheese has a moisture content of 36-44%. Raclette du Valais's texture can be described as "semisoft, smooth".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' flavor.

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Raclette du Valais Cheese comes in wheel, specific to aoc standards, made in the canton of valais and has an aging period of minimum of 3-4 months, can vary based on cheesemaker .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Side-by-Side Comparison Table

Appenzeller Cheese Raclette du Valais Cheese
Country of Origin Switzerland Switzerland
Specific Origin Appenzell region Canton of Valais
Certification None
Milk Type Cow's milk Cow's milk, Eringer breed
Milk Treatment Raw Raw
Moisture Content 36-44%
Rind Washed rind Washed
Texture Firm Semisoft, smooth
Flavor Piquant, tangy 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'
Colors Pale yellow
Forms Wheel Wheel, specific to AOC standards, made in the canton of Valais
Age Minimum of 3-4 months, can vary based on cheesemaker
Rennet Type Animal

Compare Appenzeller Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses