Kasseri Cheese vs Raclette du Valais Cheese

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

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

Kasseri Cheese Overview

Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.

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

Kasseri Cheese comes from Greece. 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. Kasseri Cheese has a PDO (1996). Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

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

Composition and Texture

Kasseri's texture can be described as "firm to 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

Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.

Appearance and Aging

Kasseri Cheese's appearance is colored pale yellow , is available in wheels and is aged at least 2 months, peak at 10+ 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

Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Kasseri is ranked #114 out of 996 types based on community views. Raclette du Valais is ranked #297 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

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

Compare Raclette du Valais Cheese to Other Cheeses