Époisses Cheese vs Raclette du Valais Cheese

Q: Is Époisses Cheese the same as Raclette du Valais Cheese?

No. Époisses Cheese and Raclette du Valais Cheese are distinct cheeses from France and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Époisses Cheese for Raclette du Valais Cheese?

In most recipes you can swap Époisses Cheese for Raclette du Valais Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Époisses Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Époisses Cheese is a soft and creamy cow-milk cheese from France, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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 Époisses Cheese and Raclette du Valais Cheese?

Origin: Époisses Cheese (France), Raclette du Valais Cheese (Switzerland)
Milk treatment: Époisses Cheese (raw or pasteurized), Raclette du Valais Cheese (Raw)
Texture: Époisses Cheese (Soft and creamy), Raclette du Valais Cheese (Semisoft, smooth)
Rind: Époisses Cheese (Washed-rind), Raclette du Valais Cheese (Washed)
Aging: Époisses Cheese (Minimum of 28 days), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

	Époisses Cheese	Raclette du Valais Cheese
Country of Origin	France	Switzerland
Specific Origin	Auxois And Terre Plaine, Burgundy	Canton Of Valais
Milk Type	Cow's Milk	Cow's milk, Eringer breed
Milk Treatment	Raw or pasteurized	Raw
Texture	Soft and creamy	Semisoft, smooth
Rind	Washed-rind	Washed
Aging	Minimum of 28 days	Minimum of 3-4 months, can vary based on cheesemaker
Taste	Subtle, fruity, distinctive, balanced	'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'

Taste Comparison: Does Époisses Cheese Taste Like Raclette du Valais Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Époisses Cheese for Raclette du Valais Cheese?

In most recipes, Époisses Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and creamy bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Époisses 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 soft and creamy cheese, go with Époisses Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Époisses Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Époisses Cheese similar to Raclette du Valais Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Époisses Cheese for Raclette du Valais Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Époisses Cheese taste like Raclette du Valais Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

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, Époisses Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Raclette du Valais Cheese is semisoft, smooth.