Maroilles Cheese vs Raclette du Valais Cheese
Maroilles Cheese is a semi-soft cow-milk cheese from France, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.
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What Is Maroilles Cheese?
Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.
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 Maroilles Cheese and Raclette du Valais Cheese?
- Origin: Maroilles Cheese (France), Raclette du Valais Cheese (Switzerland)
- Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Raclette du Valais Cheese (Raw)
- Texture: Maroilles Cheese (Semi-soft), Raclette du Valais Cheese (Semi-hard)
- Rind: Maroilles Cheese (Reddish-orange color), Raclette du Valais Cheese (Washed)
- Aging: Maroilles Cheese (5 weeks for 25-oz size), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Maroilles Cheese (Creamy taste, powerful aroma), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Maroilles Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Nord And Aisne | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized and unpasteurized | Raw |
| Texture | Semi-soft | Semi-hard |
| Rind | Reddish-orange color | Washed |
| Aging | 5 weeks for 25-oz size | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Creamy taste, powerful aroma | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Maroilles Cheese Taste Like Raclette du Valais Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Maroilles Cheese shows pungent smell of cellars, wet brick, undergrowth, light ammoniac, milky, slightly salty, with hints of milk curd, hazelnut, and garlic, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Maroilles Cheese for Raclette du Valais Cheese?
In most recipes, Maroilles Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for semi-hard. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Maroilles 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 semi-soft cheese, go with Maroilles Cheese. For a semi-hard profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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Frequently Asked Questions
Is Maroilles Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Maroilles Cheese originates in France, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Maroilles Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Maroilles Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Maroilles Cheese taste like Raclette du Valais Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Maroilles Cheese made of?
Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.
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, Maroilles Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semi-soft, while Raclette du Valais Cheese is semi-hard.