Paneer Cheese vs Raclette du Valais Cheese

In this article, we’ll explore the answers to the most common questions about Paneer Cheese and Raclette du Valais Cheese, including:

• "What is the difference between Paneer Cheese and Raclette du Valais Cheese?"
• "Is Paneer Cheese and Raclette du Valais Cheese the same?"
• "How does Paneer Cheese compare to Raclette du Valais Cheese cheese?"
• "How does the taste of Paneer Cheese compare to Raclette du Valais Cheese?"
• "Is Paneer Cheese or Raclette du Valais Cheese better?"

Paneer Cheese Overview

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

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

Paneer is ranked #214 out of 866 types based on community views.

Raclette du Valais is ranked #296 out of 866 types based on community views.

Country of Origin

Paneer Cheese comes from Bangladesh and India. 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. Paneer is not a protected cheese. Raclette du Valais Cheese has a .

Milk Type and Treatment

Paneer Cheese is made with cow or buffalo milk that is typically pasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.

Composition and Texture

Paneer's texture can be described as "semisoft, crumbly". 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

Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' flavor.

Appearance and Aging

Paneer Cheese's appearance is colored white , is available in rectangles, immersed in chilled water and is aged 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

Paneer Cheese's rind is described as rindless and uses vinegar, lemon juice, yogurt, or buttermilk rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Side-by-Side Comparison Table

Compare Paneer Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses