Époisses Cheese vs Raclette du Valais Cheese

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

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

Époisses Cheese Overview

Époisses is a strongly flavored, washed-rind cheese from Burgundy, made from cow's milk. It is known for its creamy texture and rich, intense flavor with hints of barnyard and bacon. The rind is washed with Marc de Bourgogne brandy during maturation, contributing to its characteristic strong smell and deep orange color. Époisses is typically eaten with crusty bread or used to add depth to sauces.

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

Époisses 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. Époisses Cheese has a PDO (1996), AOC (1991). Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

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

Composition and Texture

Époisses's texture can be described as "soft and creamy". 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

Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.

Appearance and Aging

Époisses Cheese's appearance is colored orange ivory to brick red , is available in small and large sizes and is aged minimum of 28 days . 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

Époisses Cheese's rind is described as washed-rind . Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Époisses is ranked #28 out of 996 types based on community views. Raclette du Valais is ranked #295 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Époisses and Raclette du Valais pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft and creamy cheese, go for Époisses. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Époisses has a subtle, fruity, distinctive, balanced 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 Époisses Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses