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 |