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Gorgonzola Cheese vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Gorgonzola Cheese and Raclette du Valais Cheese?"
- "Is Gorgonzola Cheese and Raclette du Valais Cheese the same?"
- "How does Gorgonzola Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Raclette du Valais Cheese?"
- "Is Gorgonzola Cheese or Raclette du Valais Cheese better?"
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
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
Gorgonzola 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. Gorgonzola Cheese has a PDO (1996). Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". 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
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 months . 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
Gorgonzola Cheese's rind is described as none . Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Ranking
Gorgonzola is ranked #18 out of 996 types based on community views. Raclette du Valais is ranked #298 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Raclette du Valais | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | No pairings listed. |
| Other Good Pairings | Bresaola | No additional pairings listed. |
For more details, check the full pairing guides on the Gorgonzola and Raclette du Valais pages.
Side-by-Side Comparison Table
| Gorgonzola Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Lombardy, Piedmont | Canton Of Valais |
| Certification | PDO (1996) | GI (2011) |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | 25-35% | Not Specified |
| Moisture Content | Not Specified | 36-44% |
| Rind | None | Washed |
| Texture | Soft to crumbly | Semisoft, smooth |
| Taste | Sweet to savory | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Aroma | Nutty | Not Specified |
| Colors | Straw-white, blue-green veins | Not Specified |
| Forms | 13 to 26 pounds | Wheel, specific to AOC standards, made in the canton of Valais |
| Age | 2 to 3 months | 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 to crumbly cheese, go for Gorgonzola. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Gorgonzola has a sweet to savory 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.
