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Queso Manchego vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Queso Manchego and Raclette du Valais Cheese, including:
- "What is the difference between Queso Manchego and Raclette du Valais Cheese?"
- "Is Queso Manchego and Raclette du Valais Cheese the same?"
- "How does Queso Manchego compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Queso Manchego compare to Raclette du Valais Cheese?"
- "Is Queso Manchego or Raclette du Valais Cheese better?"
Queso Manchego 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
Country of Origin
Queso Manchego 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. Queso Manchego has a PDO (1996). Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Queso Manchego 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
Queso 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".
Taste and Aroma
Queso Manchego has a slightly acidic taste. Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Queso Manchego'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
Queso Manchego'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.
Ranking
Queso Manchego is ranked #28 out of 996 types based on community views. Raclette du Valais is ranked #285 out of 996 types based on community views.
Pairing Comparison
| Queso Manchego | Raclette du Valais | |
|---|---|---|
| Best Pairings | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila | No pairings listed. |
| Other Good Pairings | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch | No additional pairings listed. |
For more details, check the full pairing guides on the Queso Manchego and Raclette du Valais pages.
Side-by-Side Comparison Table
| Queso Manchego | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Spain | Switzerland |
| Specific Origin | La Mancha Region | Canton Of Valais |
| Certification | PDO (1996) | GI (2011) |
| Milk Type | Sheep's milk | Cow's milk, Eringer breed |
| Milk Treatment | Raw or pasteurized | Raw |
| Moisture Content | Not Specified | 36-44% |
| Rind | Pleita and flor imprints | Washed |
| Texture | Compact | Semisoft, smooth |
| Taste | Slightly acidic | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Colors | White to yellowish ivory | Not Specified |
| 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 |
Which One Should You Choose?
If you prefer a compact cheese, go for Queso Manchego. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Queso Manchego has a slightly acidic 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.
