, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Blue Cheese vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Blue Cheese and Raclette du Valais Cheese?"
- "Is Blue Cheese and Raclette du Valais Cheese the same?"
- "How does Blue Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Blue Cheese compare to Raclette du Valais Cheese?"
- "Is Blue Cheese or Raclette du Valais Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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
Country of Origin
Blue Cheese comes from France. 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. Blue is not a protected cheese. Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Raclette du Valais Cheese has a moisture content of 36-44%. Raclette du Valais's texture can be described as "semisoft, smooth".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Raclette du Valais is ranked #277 out of 996 types based on community views.
Pairing Comparison
| Blue | Raclette du Valais | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Raclette du Valais pages.
Side-by-Side Comparison Table
| Blue Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Not Specified | Canton Of Valais |
| Certification | Not Specified | GI (2011) |
| Milk Type | Cow, Sheep, Goat | Cow's milk, Eringer breed |
| Milk Treatment | Pasteurized or Raw | Raw |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | 36-44% |
| Rind | Natural | Washed |
| Texture | Crumbly, Creamy, Semi-Soft | Semisoft, smooth |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| Forms | Wheel, Block, Wedge, Crumbles | Wheel, specific to AOC standards, made in the canton of Valais |
| Age | Typically aged 2-6 months | Minimum of 3-4 months, can vary based on cheesemaker |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Raclette du Valais offers a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' profile, ideal for different meals.
