Asiago Cheese vs Raclette du Valais Cheese

Q: Is Asiago Cheese the same as Raclette du Valais Cheese?

No. Asiago Cheese and Raclette du Valais Cheese are distinct cheeses from Italy and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Asiago Cheese for Raclette du Valais Cheese?

In most recipes you can swap Asiago Cheese for Raclette du Valais Cheese, though the result will shift in flavor and finish.

Q: Which should I choose, Asiago Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Asiago Cheese is a cheese from Italy, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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 Asiago Cheese and Raclette du Valais Cheese?

Origin: Asiago Cheese (Italy), Raclette du Valais Cheese (Switzerland)
Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Raclette du Valais Cheese (Washed)
Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

	Asiago Cheese	Raclette du Valais Cheese
Country of Origin	Italy	Switzerland
Specific Origin	Veneto And Trentino-Alto Adige, Italy	Canton Of Valais
Milk Type	—	Cow's milk, Eringer breed
Milk Treatment	Raw (Asiago d'allevo)	Raw
Texture	—	Semisoft, smooth
Rind	Thin, elastic (Asiago pressato)	Washed
Aging	20 to 40 days fresh; 60 days to 15 months or more aged	Minimum of 3-4 months, can vary based on cheesemaker
Taste	Sweetish when young, bitter and spicy when very old	'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'

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

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Asiago Cheese for Raclette du Valais Cheese?

Asiago Cheese can stand in for Raclette du Valais Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Asiago Cheese or Raclette du Valais Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

Which is your favorite?

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Frequently Asked Questions

Is Asiago Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Asiago Cheese similar to Raclette du Valais Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Asiago Cheese for Raclette du Valais Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Raclette du Valais Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

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, Asiago Cheese or Raclette du Valais Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.