Double Gloucester Cheese vs Raclette du Valais Cheese

In this article, we'll explore the answers to the most common questions about Double Gloucester Cheese and Raclette du Valais Cheese, including:

• "What is the difference between Double Gloucester Cheese and Raclette du Valais Cheese?"
• "Is Double Gloucester Cheese and Raclette du Valais Cheese the same?"
• "How does Double Gloucester Cheese compare to Raclette du Valais Cheese cheese?"
• "How does the taste of Double Gloucester Cheese compare to Raclette du Valais Cheese?"
• "Is Double Gloucester Cheese or Raclette du Valais Cheese better?"

Double Gloucester Cheese Overview

Double Gloucester is a traditional British cheese made from cow's milk. It is known for its firm texture and rich, nutty flavor with a hint of sweetness. The cheese has a smooth, buttery consistency and a bright orange color, due to the addition of annatto. Double Gloucester is typically aged for about four to six months and is often used in the British dish, Welsh rarebit, or enjoyed on its own.

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

Double Gloucester Cheese comes from England. 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. Double Gloucester is not a protected cheese. Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

Double Gloucester Cheese is made with cow milk. Raclette du Valais Cheese is made with cow milk that is typically raw.

Composition and Texture

Double Gloucester's texture can be described as "hard, 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

Double Gloucester Cheese has a smooth, tangy taste. Double Gloucester'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

Double Gloucester Cheese's appearance is colored orange . 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

Double Gloucester Cheese's rind is described as natural . Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Double Gloucester is ranked #298 out of 996 types based on community views. Raclette du Valais is ranked #285 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a hard, artisan cheese, go for Double Gloucester. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Double Gloucester has a smooth, tangy 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.

Compare Double Gloucester Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses