Pepato Cheese vs Raclette du Valais Cheese

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

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

Pepato Cheese Overview

Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.

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

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

Milk Type and Treatment

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

Composition and Texture

Pepato's texture can be described as "semi-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

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

Appearance and Aging

Pepato 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

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

Ranking

Pepato is ranked #186 out of 996 types based on community views. Raclette du Valais is ranked #284 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-hard, artisan cheese, go for Pepato. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Pepato has a salty, spicy 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 Pepato Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses