Manchego Cheese vs Raclette du Valais Cheese
In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Manchego Cheese and Raclette du Valais Cheese?"
- "Is Manchego Cheese and Raclette du Valais Cheese the same?"
- "How does Manchego Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Manchego Cheese compare to Raclette du Valais Cheese?"
- "Is Manchego Cheese or Raclette du Valais Cheese better?"
Manchego Cheese Overview
Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.
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
Manchego is ranked #34 out of 377 types based on community views.
Raclette du Valais is ranked #296 out of 377 types based on community views.
Country of Origin
Manchego Cheese comes from Spain. 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. Manchego Cheese has a PDO (1984). Raclette du Valais Cheese has a .
Milk Type and Treatment
Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Manchego's texture can be described as "compact". 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
Manchego Cheese has a slightly acidic flavor. Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' flavor.
Appearance and Aging
Manchego Cheese's appearance is colored white to yellowish ivory , is available in cylindrical with flat faces and is aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) . 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
Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Side-by-Side Comparison Table
Manchego Cheese | Raclette du Valais Cheese | |
---|---|---|
Country of Origin | Spain | Switzerland |
Specific Origin | La Mancha region | Canton of Valais |
Certification | PDO (1984) | |
Milk Type | Manchega ewe's milk | Cow's milk, Eringer breed |
Milk Treatment | Raw or pasteurized | Raw |
Moisture Content | 36-44% | |
Rind | Pleita and flor imprints | Washed |
Texture | Compact | Semisoft, smooth |
Flavor | Slightly acidic | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Colors | White to yellowish ivory | |
Forms | Cylindrical with flat faces | Wheel, specific to AOC standards, made in the canton of Valais |
Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | Minimum of 3-4 months, can vary based on cheesemaker |
Rennet Type | Animal rennet | Animal |