Double Gloucester Cheese vs Raclette du Valais Cheese
Double Gloucester Cheese is a hard, artisan cow-milk cheese from England, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Double Gloucester Cheese?
Double Gloucester is a semi-hard cow's milk cheese made in Gloucestershire, England, since the 16th century. It ages longer than Single Gloucester, giving it a stronger, more savoury flavour, and it is the cheese sent rolling down Cooper's Hill each spring.
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 Double Gloucester Cheese and Raclette du Valais Cheese?
- Origin: Double Gloucester Cheese (England), Raclette du Valais Cheese (Switzerland)
- Milk treatment: Double Gloucester Cheese (pasteurized in supermarket versions), Raclette du Valais Cheese (Raw)
- Texture: Double Gloucester Cheese (hard, artisan), Raclette du Valais Cheese (Semisoft, smooth)
- Rind: Double Gloucester Cheese (natural), Raclette du Valais Cheese (Washed)
- Taste: Double Gloucester Cheese (smooth, tangy), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Double Gloucester Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | England | Switzerland |
| Specific Origin | Gloucestershire, England | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Pasteurized in supermarket versions | Raw |
| Texture | Hard, artisan | Semisoft, smooth |
| Rind | Natural | Washed |
| Aging | — | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Smooth, tangy | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Double Gloucester Cheese Taste Like Raclette du Valais Cheese?
Double Gloucester Cheese reads as smooth, tangy, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Double Gloucester Cheese shows stronger and more savoury than single gloucester, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'.
Can You Substitute Double Gloucester Cheese for Raclette du Valais Cheese?
In most recipes, Double Gloucester Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, artisan bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Double Gloucester 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 hard, artisan cheese, go with Double Gloucester Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy 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 Double Gloucester Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Double Gloucester Cheese originates in England, while Raclette du Valais Cheese comes from Switzerland.
Is Double Gloucester Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Double Gloucester Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Double Gloucester Cheese taste like Raclette du Valais Cheese?
Double Gloucester Cheese reads as smooth, tangy, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Double Gloucester Cheese made of?
Double Gloucester Cheese is made from cow milk (pasteurized in supermarket versions). 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, Double Gloucester Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Double Gloucester Cheese is hard, artisan, while Raclette du Valais Cheese is semisoft, smooth.