Butterkase Cheese vs Raclette du Valais Cheese
Butterkase Cheese is a semi-soft cow-milk cheese from Austria and Germany, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.
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What Is Butterkase Cheese?
Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.
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 Butterkase Cheese and Raclette du Valais Cheese?
- Origin: Butterkase Cheese (Austria and Germany), Raclette du Valais Cheese (Switzerland)
- Milk treatment: Butterkase Cheese (pasteurized), Raclette du Valais Cheese (Raw)
- Texture: Butterkase Cheese (Semi-soft), Raclette du Valais Cheese (Semi-hard)
- Rind: Butterkase Cheese (natural), Raclette du Valais Cheese (Washed)
- Aging: Butterkase Cheese (brief), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Butterkase Cheese (buttery, mild), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Butterkase Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Austria And Germany | Switzerland |
| Specific Origin | Germany, Also Wisconsin In The U.S. | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft | Semi-hard |
| Rind | Natural | Washed |
| Aging | Brief | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Buttery, mild | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Butterkase Cheese Taste Like Raclette du Valais Cheese?
Butterkase Cheese reads as buttery, mild, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Butterkase Cheese shows mildly salty or acidic, close to muenster or gouda, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Butterkase Cheese at brief develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Butterkase Cheese for Raclette du Valais Cheese?
In most recipes, Butterkase 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-soft bite and body where the recipe calls for semi-hard. Flavor-wise, Butterkase Cheese reads as buttery, mild while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Butterkase 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-soft cheese, go with Butterkase Cheese. For a semi-hard profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Butterkase Cheese suits recipes that want buttery, mild notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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Frequently Asked Questions
Is Butterkase Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Butterkase Cheese originates in Austria and Germany, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Butterkase Cheese is typically aged brief, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Butterkase Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Butterkase Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Butterkase Cheese taste like Raclette du Valais Cheese?
Butterkase Cheese reads as buttery, mild, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Butterkase Cheese made of?
Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.
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, Butterkase Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Butterkase Cheese is semi-soft, while Raclette du Valais Cheese is semi-hard.