L'Etivaz Cheese vs Raclette du Valais Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is L'Etivaz Cheese?
L'Etivaz is a hard raw cow's milk cheese from the canton of Vaud, Switzerland, made only during the summer Alpine grazing season in copper cauldrons over wood fires. It tastes close to Gruyère surchoix, fruity and slightly nutty.
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 L'Etivaz Cheese and Raclette du Valais Cheese?
- Milk treatment: L'Etivaz Cheese (unpasteurized), Raclette du Valais Cheese (Raw)
- Texture: L'Etivaz Cheese (hard), Raclette du Valais Cheese (Semisoft, smooth)
- Aging: L'Etivaz Cheese (5 to 13 months), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| L'Etivaz Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Vaud, Switzerland | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Hard | Semisoft, smooth |
| Rind | — | Washed |
| Aging | 5 to 13 months | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Fruity, slightly nutty | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does L'Etivaz Cheese Taste Like Raclette du Valais Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute L'Etivaz Cheese for Raclette du Valais Cheese?
In most recipes, L'Etivaz Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for semisoft, smooth. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, L'Etivaz 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 cheese, go with L'Etivaz Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is L'Etivaz Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Etivaz Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does L'Etivaz Cheese taste like Raclette du Valais Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is L'Etivaz Cheese made of?
L'Etivaz Cheese is made from cow milk (unpasteurized). It's typically aged 5 to 13 months. It originates in Switzerland.
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, L'Etivaz Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Raclette du Valais Cheese is semisoft, smooth.