Fontina Cheese vs Raclette du Valais Cheese

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

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

Fontina Cheese Overview

Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.

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

Fontina Cheese comes from Italy. 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. Fontina Cheese has a PDO (1996). Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

Fontina Cheese is made with cow milk that is typically raw or pasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.

Composition and Texture

Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". 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

Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.

Appearance and Aging

Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . 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

Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Fontina is ranked #66 out of 996 types based on community views. Raclette du Valais is ranked #284 out of 996 types based on community views.

Pairing Comparison

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

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Fontina has a mild, buttery, nutty 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 Fontina Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses