Gruyere Cheese vs Raclette du Valais Cheese

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

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

Gruyere Cheese Overview

American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.

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

Gruyere Cheese comes from United States. 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. Gruyere is not a protected cheese. Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

Gruyere 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

Gruyere Cheese has a fat content of ~30-34% and a moisture content of ~36-40%. Gruyere's texture can be described as "semi-firm". 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

Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.

Appearance and Aging

Gruyere Cheese's appearance is colored pale yellow to golden , is available in block, wheel, sliced, shredded and is aged typically 3-6 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

Gruyere Cheese's rind is described as natural or brushed, sometimes waxed and uses microbial or vegetarian (varies by producer) rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Gruyere is ranked #42 out of 996 types based on community views. Raclette du Valais is ranked #278 out of 996 types based on community views.

Pairing Comparison

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

Side-by-Side Comparison Table

Which One Should You Choose?

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

Compare Raclette du Valais Cheese to Other Cheeses