Brick Cheese vs Raclette du Valais Cheese
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Brick Cheese?
Brick cheese is a Wisconsin cheese pressed into brick shape and ripened on the surface with Brevibacterium linens. Young, it is sweet, mild and melts well; aged, it smells stronger and tastes nuttier. It is the traditional cheese on Detroit-style pizza.
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 Brick Cheese and Raclette du Valais Cheese?
- Origin: Brick Cheese (United States), Raclette du Valais Cheese (Switzerland)
- Texture: Brick Cheese (semi-hard, smear-ripened), Raclette du Valais Cheese (Semisoft, smooth)
- Rind: Brick Cheese (washed), Raclette du Valais Cheese (Washed)
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Brick Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | United States | Switzerland |
| Specific Origin | Wisconsin | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | — | Raw |
| Texture | Semi-hard, smear-ripened | Semisoft, smooth |
| Rind | Washed | Washed |
| Aging | Best enjoyed at between 10 and 12 weeks | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Brick Cheese Taste Like Raclette du Valais Cheese?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Brick Cheese for Raclette du Valais Cheese?
In most recipes, Brick 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-hard, smear-ripened bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Brick 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-hard, smear-ripened cheese, go with Brick Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Brick Cheese suits recipes that want sweet and mild when young, matures into strong, ripe cheese with age notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brick Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Brick Cheese originates in United States, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Brick Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brick Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brick Cheese taste like Raclette du Valais Cheese?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Brick Cheese made of?
Brick Cheese is made from cow milk. It's typically aged best enjoyed at between 10 and 12 weeks. 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, Brick Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Raclette du Valais Cheese is semisoft, smooth.