Limburger Cheese vs Raclette du Valais Cheese
Limburger Cheese is a firm to spreadable cow-milk cheese from Belgium, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Limburger Cheese?
Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.
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 Limburger Cheese and Raclette du Valais Cheese?
- Origin: Limburger Cheese (Belgium), Raclette du Valais Cheese (Switzerland)
- Texture: Limburger Cheese (Firm to spreadable), Raclette du Valais Cheese (Semisoft, smooth)
- Rind: Limburger Cheese (Sticky, orange-brown), Raclette du Valais Cheese (Washed)
- Aging: Limburger Cheese (3 months), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Limburger Cheese (Meaty, farmyard), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Limburger Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Belgium | Switzerland |
| Specific Origin | Limburg, Allgäu | Canton Of Valais |
| Milk Type | Cow’s milk | Cow's milk, Eringer breed |
| Milk Treatment | Raw | Raw |
| Texture | Firm to spreadable | Semisoft, smooth |
| Rind | Sticky, orange-brown | Washed |
| Aging | 3 months | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Meaty, farmyard | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Limburger Cheese Taste Like Raclette du Valais Cheese?
Limburger Cheese reads as meaty, farmyard, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Limburger Cheese shows created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter., while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Limburger Cheese at 3 months develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Limburger Cheese for Raclette du Valais Cheese?
In most recipes, Limburger Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm to spreadable bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Limburger Cheese reads as meaty, farmyard while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Limburger 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 firm to spreadable cheese, go with Limburger Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Limburger Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Limburger Cheese originates in Belgium, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Limburger Cheese is typically aged 3 months, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Limburger Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Limburger Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Limburger Cheese taste like Raclette du Valais Cheese?
Limburger Cheese reads as meaty, farmyard, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Limburger Cheese made of?
Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.
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, Limburger Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is firm to spreadable, while Raclette du Valais Cheese is semisoft, smooth.