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Camembert Cheese vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Camembert Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Camembert Cheese and Raclette du Valais Cheese?"
- "Is Camembert Cheese and Raclette du Valais Cheese the same?"
- "How does Camembert Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Camembert Cheese compare to Raclette du Valais Cheese?"
- "Is Camembert Cheese or Raclette du Valais Cheese better?"
Camembert Cheese Overview
Camembert is a famous French cheese with a soft, creamy interior and a bloomy rind. It's made from cow's milk and has a rich, buttery flavor with earthy undertones. True Camembert from Normandy has a slightly more intense flavor compared to other varieties and becomes runnier as it ages.
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
Camembert 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. Camembert is not a protected cheese. Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Camembert Cheese is made with cow milk. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Camembert's texture can be described as "soft, artisan". 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
Camembert Cheese has a sweet taste. Camembert's aroma can be described as "buttery, rich". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Camembert Cheese's appearance is colored pale yellow . 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
Camembert Cheese's rind is described as bloomy . Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Ranking
Camembert is ranked #11 out of 996 types based on community views. Raclette du Valais is ranked #285 out of 996 types based on community views.
Pairing Comparison
| Camembert | Raclette du Valais | |
|---|---|---|
| Best Pairings | Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier | No pairings listed. |
| Other Good Pairings | Cabernet Franc, Cava, Champagne, Crackers, Fig Jam, Fruit Compote, Grapes, Kolsch, Merlot, Raspberry, Sparkling Rosé, White Burgundy | No additional pairings listed. |
For more details, check the full pairing guides on the Camembert and Raclette du Valais pages.
Side-by-Side Comparison Table
| Camembert 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's milk | Cow's milk, Eringer breed |
| Milk Treatment | Not Specified | Raw |
| Moisture Content | Not Specified | 36-44% |
| Rind | Bloomy | Washed |
| Texture | Soft, artisan | Semisoft, smooth |
| Taste | Sweet | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Aroma | Buttery, rich | Not Specified |
| Colors | Pale yellow | Not Specified |
| Forms | Not Specified | Wheel, specific to AOC standards, made in the canton of Valais |
| Age | Not Specified | Minimum of 3-4 months, can vary based on cheesemaker |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft, artisan cheese, go for Camembert. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Camembert has a sweet 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.
