Gruyère Cheese vs Raclette du Valais Cheese
In this article, we’ll explore the answers to the most common questions about Gruyère Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Gruyère Cheese and Raclette du Valais Cheese?"
- "Is Gruyère Cheese and Raclette du Valais Cheese the same?"
- "How does Gruyère Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Gruyère Cheese compare to Raclette du Valais Cheese?"
- "Is Gruyère Cheese or Raclette du Valais Cheese better?"
Gruyère Cheese Overview
Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various 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
Ranking
Gruyère is ranked #41 out of 375 types.
Raclette du Valais is ranked #301 out of 375 types.
Country of Origin
Gruyère Cheese comes from Switzerland. 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. Gruyère Cheese has a AOP (2007). Raclette du Valais Cheese has a .
Milk Type and Treatment
Gruyère Cheese is made with cow milk that is typically raw. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of approximately 35-37%, characteristic of its dense texture.. Gruyère's texture can be described as "dense, moister". Raclette du Valais Cheese has a moisture content of 36-44%. Raclette du Valais's texture can be described as "semisoft, smooth".
Flavor and Aroma
Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' flavor.
Appearance and Aging
Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ . 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
Gruyère Cheese's rind is described as natural, orangy and uses animal rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Side-by-Side Comparison Table
Gruyère Cheese | Raclette du Valais Cheese | |
---|---|---|
Country of Origin | Switzerland | Switzerland |
Specific Origin | Switzerland, specifically the Gruyère region. | Canton of Valais |
Certification | AOP (2007) | |
Milk Type | Cow’s milk | Cow's milk, Eringer breed |
Milk Treatment | Raw | Raw |
Fat Content | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. | |
Moisture Content | Approximately 35-37%, characteristic of its dense texture. | 36-44% |
Rind | Natural, orangy | Washed |
Texture | Dense, moister | Semisoft, smooth |
Flavor | Nutty, complex | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Aroma | Earthy, fruity, possibly barnyardy | |
Colors | Varies | |
Forms | Cylindrical | Wheel, specific to AOC standards, made in the canton of Valais |
Age | 5 months to 24+ | Minimum of 3-4 months, can vary based on cheesemaker |
Rennet Type | Animal | Animal |