Fourme de Montbrison Cheese vs Raclette du Valais Cheese
Fourme de Montbrison Cheese is a dry, slightly rough cow-milk cheese from France, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.
Buy Fourme de Montbrison Cheese
Buy Raclette du Valais Cheese
What Is Fourme de Montbrison Cheese?
Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.
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 Fourme de Montbrison Cheese and Raclette du Valais Cheese?
- Origin: Fourme de Montbrison Cheese (France), Raclette du Valais Cheese (Switzerland)
- Milk treatment: Fourme de Montbrison Cheese (Raw or Pasteurized), Raclette du Valais Cheese (Raw)
- Texture: Fourme de Montbrison Cheese (Dry, slightly rough), Raclette du Valais Cheese (Semi-hard)
- Rind: Fourme de Montbrison Cheese (Fine orangey rind), Raclette du Valais Cheese (Washed)
- Aging: Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Fourme de Montbrison Cheese (Mild, refined), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Fourme de Montbrison Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Thirty-Three Communes In The Monts Du Forez | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw or Pasteurized | Raw |
| Texture | Dry, slightly rough | Semi-hard |
| Rind | Fine orangey rind | Washed |
| Aging | Minimum 28 days after renneting, longer for full maturation | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Mild, refined | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Fourme de Montbrison Cheese Taste Like Raclette du Valais Cheese?
Fourme de Montbrison Cheese reads as mild, refined, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Fourme de Montbrison Cheese shows dry texture, discreetly blue-veined, marbled aspect, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Fourme de Montbrison Cheese for Raclette du Valais Cheese?
In most recipes, Fourme de Montbrison Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dry, slightly rough bite and body where the recipe calls for semi-hard. Flavor-wise, Fourme de Montbrison Cheese reads as mild, refined while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Fourme de Montbrison 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 dry, slightly rough cheese, go with Fourme de Montbrison Cheese. For a semi-hard profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Fourme de Montbrison Cheese suits recipes that want mild, refined 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 Fourme de Montbrison Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Fourme de Montbrison Cheese originates in France, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Fourme de Montbrison Cheese is typically aged minimum 28 days after renneting, longer for full maturation, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Fourme de Montbrison Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Fourme de Montbrison Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Fourme de Montbrison Cheese taste like Raclette du Valais Cheese?
Fourme de Montbrison Cheese reads as mild, refined, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Fourme de Montbrison Cheese made of?
Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. 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, Fourme de Montbrison Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fourme de Montbrison Cheese is dry, slightly rough, while Raclette du Valais Cheese is semi-hard.