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Mascarpone Cheese vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Mascarpone Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Mascarpone Cheese and Raclette du Valais Cheese?"
- "Is Mascarpone Cheese and Raclette du Valais Cheese the same?"
- "How does Mascarpone Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Mascarpone Cheese compare to Raclette du Valais Cheese?"
- "Is Mascarpone Cheese or Raclette du Valais Cheese better?"
Mascarpone Cheese Overview
Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.
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
Mascarpone Cheese comes from Italy. 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. Mascarpone is not a protected cheese. Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Mascarpone Cheese is made with cow milk that is typically heated. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable". 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
Mascarpone Cheese has a buttery to slightly tangy taste. Mascarpone's aroma can be described as "fresh". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Mascarpone Cheese's appearance is colored white . 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
Mascarpone Cheese's rind is described as rindless . Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Ranking
Mascarpone is ranked #36 out of 996 types based on community views. Raclette du Valais is ranked #296 out of 996 types based on community views.
Pairing Comparison
| Mascarpone | Raclette du Valais | |
|---|---|---|
| Best Pairings | Asti Spumante, Fruit Compote, Kiwi, Mangoes, Prosecco, Raspberry, Strawberries | No pairings listed. |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Mascarpone and Raclette du Valais pages.
Side-by-Side Comparison Table
| Mascarpone Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Lombardy | Canton Of Valais |
| Certification | Not Specified | GI (2011) |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Heated | Raw |
| Fat Content | 60 to 75 percent | Not Specified |
| Moisture Content | Not Specified | 36-44% |
| Rind | Rindless | Washed |
| Texture | Soft, spreadable | Semisoft, smooth |
| Taste | Buttery to slightly tangy | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Aroma | Fresh | Not Specified |
| Colors | White | 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 soft, spreadable cheese, go for Mascarpone. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Mascarpone has a buttery to slightly tangy 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.
