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Feta Cheese vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Feta Cheese and Raclette du Valais Cheese?"
- "Is Feta Cheese and Raclette du Valais Cheese the same?"
- "How does Feta Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Feta Cheese compare to Raclette du Valais Cheese?"
- "Is Feta Cheese or Raclette du Valais Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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
Feta Cheese comes from Greece. 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. Feta Cheese has a PDO (2002). Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". 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
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . 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
Feta Cheese's rind is described as none . Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Ranking
Feta is ranked #23 out of 996 types based on community views. Raclette du Valais is ranked #296 out of 996 types based on community views.
Pairing Comparison
| Feta | Raclette du Valais | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and Raclette du Valais pages.
Side-by-Side Comparison Table
| Feta Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Greece | Switzerland |
| Specific Origin | Throughout Greece | Canton Of Valais |
| Certification | PDO (2002) | GI (2011) |
| Milk Type | Goat's and sheep's milk | Cow's milk, Eringer breed |
| Milk Treatment | Pasteurized, sometimes raw | Raw |
| Moisture Content | High | 36-44% |
| Rind | None | Washed |
| Texture | Soft, white, aged in brine | Semisoft, smooth |
| Taste | Sharp to mild | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Aroma | Nutty, strong | Not Specified |
| Colors | White | Not Specified |
| Forms | Blocks submerged in brine, barrels | Wheel, specific to AOC standards, made in the canton of Valais |
| Age | 2 months to longer | Minimum of 3-4 months, can vary based on cheesemaker |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Feta has a sharp to mild 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.
