Pecorino Romano Cheese vs Raclette du Valais Cheese

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

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

Pecorino Romano Cheese Overview

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

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

Pecorino Romano 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. Pecorino Romano Cheese has a PDO (1996), DOP (1996). Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

Pecorino Romano Cheese is made with sheep milk. Raclette du Valais Cheese is made with cow milk that is typically raw.

Composition and Texture

Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". 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

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

Appearance and Aging

Pecorino Romano Cheese's appearance is colored white interior, pale yellow to brown/black rind , is available in wheels, 49–71 lbs, 12–13" high, 11–12" wide and is aged 5–8 months or longer . 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

Pecorino Romano Cheese's rind is described as pale yellow to brown or black and uses rennet rennet. Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Pecorino Romano is ranked #82 out of 996 types based on community views. Raclette du Valais is ranked #296 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Pecorino Romano and Raclette du Valais pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a hard cheese, go for Pecorino Romano. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Pecorino Romano has a sharp, salty 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 Pecorino Romano Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses