Kashkaval Cheese vs Raclette du Valais Cheese

Kashkaval Cheese is a hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.

What Is Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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 Kashkaval Cheese and Raclette du Valais Cheese?

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Raclette du Valais Cheese (Switzerland)
• Milk type: Kashkaval Cheese (Cow's or sheep's milk), Raclette du Valais Cheese (Cow's milk)
• Milk treatment: Kashkaval Cheese (Varied), Raclette du Valais Cheese (Raw)
• Texture: Kashkaval Cheese (Hard, elastic), Raclette du Valais Cheese (Semi-hard)
• Rind: Kashkaval Cheese (Varied), Raclette du Valais Cheese (Washed)
• Aging: Kashkaval Cheese (Minimum of two months), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
• Taste: Kashkaval Cheese (Piquant), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Raclette du Valais Cheese?

Kashkaval Cheese reads as piquant, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Kashkaval Cheese for Raclette du Valais Cheese?

Kashkaval Cheese can stand in for Raclette du Valais Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, elastic bite and body where the recipe calls for semi-hard. Flavor-wise, Kashkaval Cheese reads as piquant while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Kashkaval 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 hard, elastic cheese, go with Kashkaval Cheese. For a semi-hard profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

Frequently Asked Questions

Is Kashkaval Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Raclette du Valais Cheese comes from Switzerland. Kashkaval Cheese is made from cow or sheep milk; Raclette du Valais Cheese uses cow. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Kashkaval Cheese similar to Raclette du Valais Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Kashkaval Cheese for Raclette du Valais Cheese?

You can, but expect a shift in richness and milk character.

Does Kashkaval Cheese taste like Raclette du Valais Cheese?

Kashkaval Cheese reads as piquant, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

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, Kashkaval Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is hard, elastic, while Raclette du Valais Cheese is semi-hard.