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Maasdam Cheese vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Maasdam Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Maasdam Cheese and Raclette du Valais Cheese?"
- "Is Maasdam Cheese and Raclette du Valais Cheese the same?"
- "How does Maasdam Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Maasdam Cheese compare to Raclette du Valais Cheese?"
- "Is Maasdam Cheese or Raclette du Valais Cheese better?"
Maasdam Cheese Overview
Maasdam cheese is the Dutch answer to Swiss cheeses, recognizable by its large holes and sweet, nutty flavor. It is made from cow's milk and has a semi-soft texture. Maasdam matures faster than other holey cheeses like Emmental, developing its distinctive flavor and appearance in just a few weeks.
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
Maasdam Cheese comes from Netherlands. 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. Maasdam is not a protected cheese. Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Maasdam Cheese is made with cow milk that is typically pasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Maasdam's texture can be described as "semi-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
Maasdam Cheese has a nutty, sweet taste. Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Maasdam Cheese's appearance is colored pale yellow . 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
Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Ranking
Maasdam is ranked #35 out of 996 types based on community views. Raclette du Valais is ranked #285 out of 996 types based on community views.
Side-by-Side Comparison Table
| Maasdam Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Switzerland |
| Specific Origin | Not Specified | Canton Of Valais |
| Certification | Not Specified | GI (2011) |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Pasteurized | Raw |
| Moisture Content | Not Specified | 36-44% |
| Rind | Not Specified | Washed |
| Texture | Semi-hard | Semisoft, smooth |
| Taste | Nutty, sweet | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Colors | Pale yellow | Not Specified |
| Forms | Not Specified | Wheel, specific to AOC standards, made in the canton of Valais |
| Age | Not Specified | Minimum of 3-4 months, can vary based on cheesemaker |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a semi-hard cheese, go for Maasdam. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Maasdam has a nutty, sweet 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.
