Parmesan Cheese vs Raclette du Valais Cheese

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

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

Parmesan Cheese Overview

Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.

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

Parmesan 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. Parmesan is not a protected cheese. Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

Parmesan Cheese is made with cow milk that is typically unpasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.

Composition and Texture

Parmesan's texture can be described as "hard, artisan". 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

Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.

Appearance and Aging

Parmesan Cheese's appearance is colored straw . 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

Parmesan Cheese's rind is described as natural . Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Parmesan is ranked #42 out of 996 types based on community views. Raclette du Valais is ranked #285 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a hard, artisan cheese, go for Parmesan. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Parmesan has a salty, savory 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.

Compare Parmesan Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses