, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Mozzarella Cheese vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Mozzarella Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Mozzarella Cheese and Raclette du Valais Cheese?"
- "Is Mozzarella Cheese and Raclette du Valais Cheese the same?"
- "How does Mozzarella Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Mozzarella Cheese compare to Raclette du Valais Cheese?"
- "Is Mozzarella Cheese or Raclette du Valais Cheese better?"
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
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
Mozzarella 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. Mozzarella is not a protected cheese. Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". 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
Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . 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
Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Ranking
Mozzarella is ranked #42 out of 996 types based on community views. Raclette du Valais is ranked #297 out of 996 types based on community views.
Pairing Comparison
| Mozzarella | Raclette du Valais | |
|---|---|---|
| Best Pairings | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna | No pairings listed. |
| Other Good Pairings | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey | No additional pairings listed. |
For more details, check the full pairing guides on the Mozzarella and Raclette du Valais pages.
Side-by-Side Comparison Table
| Mozzarella Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Not Specified | Canton Of Valais |
| Certification | Not Specified | GI (2011) |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Cow's milk, Eringer breed |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | Varies | Not Specified |
| Moisture Content | High | 36-44% |
| Rind | None | Washed |
| Texture | Soft, creamy | Semisoft, smooth |
| Taste | Mild, milky | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Aroma | Mild | Not Specified |
| Colors | White | Not Specified |
| Forms | Balls, blocks, shredded | Wheel, specific to AOC standards, made in the canton of Valais |
| Age | Eaten fresh | Minimum of 3-4 months, can vary based on cheesemaker |
| Rennet Type | Calf's or microbial rennet | Animal |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Mozzarella. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Mozzarella has a mild, milky 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.
