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

Compare Manchego Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses

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