Iberico Cheese vs Raclette du Valais Cheese

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

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

Iberico Cheese Overview

Queso Iberico is a hard cheese from Spain made using a blend of cow's, goat's, and sheep's milk. It can be crafted from either pasteurized or unpasteurized milk, contributing to its rich and aromatic profile. This cheese has a buttery and nutty flavor with a strong taste that captures the essence of its mixed milk origins. The cheese is typically white in color and features a natural rind. Known also as Iberico Cheese, it offers a satisfying density and a complex taste that pairs well with a variety of foods. Its rich aroma and firm texture make it a popular choice for cheese lovers seeking a traditional Spanish flavor.

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

Iberico Cheese comes from Spain. 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. Iberico is not a protected cheese. Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

Iberico Cheese is made with cow, goat, and sheep milk that is typically pasteurized or unpasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.

Composition and Texture

Iberico's texture can be described as "hard". 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

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

Appearance and Aging

Iberico Cheese's appearance is colored white . 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

Iberico Cheese's rind is described as natural . Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Iberico is ranked #85 out of 996 types based on community views. Raclette du Valais is ranked #285 out of 996 types based on community views.

Pairing Comparison

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

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a hard cheese, go for Iberico. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Iberico has a buttery, nutty, strong 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 Iberico Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses