Cheddar Cheese vs Raclette du Valais Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
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 Cheddar Cheese and Raclette du Valais Cheese?
- Origin: Cheddar Cheese (England), Raclette du Valais Cheese (Switzerland)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Raclette du Valais Cheese (Raw)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Raclette du Valais Cheese (Semisoft, smooth)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Raclette du Valais Cheese (Washed)
- Aging: Cheddar Cheese (A few months to several years), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Cheddar Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | England | Switzerland |
| Specific Origin | Southwest (Somerset, Gloucester) | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw |
| Texture | Varies (rubbery to friable and crystalline) | Semisoft, smooth |
| Rind | Varies (natural, cloth, wax, plastic) | Washed |
| Aging | A few months to several years | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Mild to sharp, buttery to brothy and savory | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Cheddar Cheese Taste Like Raclette du Valais Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Cheddar Cheese for Raclette du Valais Cheese?
In most recipes, Cheddar Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Cheddar 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 varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory 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 Cheddar Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Cheddar Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Raclette du Valais Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
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, Cheddar Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Raclette du Valais Cheese is semisoft, smooth.