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Parmigiano Reggiano Cheese vs Raclette du Valais Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Raclette du Valais Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Raclette du Valais Cheese?"
- "Is Parmigiano Reggiano Cheese and Raclette du Valais Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Raclette du Valais Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Raclette du Valais Cheese?"
- "Is Parmigiano Reggiano Cheese or Raclette du Valais Cheese better?"
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
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
Parmigiano Reggiano 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. Parmigiano Reggiano Cheese has a PDO (1996). Raclette du Valais Cheese has a GI (2011).
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Raclette du Valais Cheese is made with cow milk that is typically raw.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". 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
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.
Appearance and Aging
Parmigiano Reggiano Cheese's appearance is colored straw or light straw , is available in cylindrical, slightly convex sides and is aged 12 to 36 months . 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
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.
Ranking
Parmigiano Reggiano is ranked #74 out of 996 types based on community views. Raclette du Valais is ranked #285 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Raclette du Valais | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila | No additional pairings listed. |
For more details, check the full pairing guides on the Parmigiano Reggiano and Raclette du Valais pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Emilia-Romagna Region | Canton Of Valais |
| Certification | PDO (1996) | GI (2011) |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Raw | Raw |
| Fat Content | Minimum 32% | Not Specified |
| Moisture Content | Not Specified | 36-44% |
| Rind | Hard | Washed |
| Texture | Grainy, flaky | Semisoft, smooth |
| Taste | Umami | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Aroma | Mild, Milky | Not Specified |
| Colors | Straw or light straw | Not Specified |
| Forms | Cylindrical, slightly convex sides | Wheel, specific to AOC standards, made in the canton of Valais |
| Age | 12 to 36 months | Minimum of 3-4 months, can vary based on cheesemaker |
| Rennet Type | Calf rennet | Animal |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Parmigiano Reggiano has a umami 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.
