Pérail Cheese vs Raclette du Valais Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What Is Raclette du Valais Cheese?
Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.
What's the Difference Between Pérail Cheese and Raclette du Valais Cheese?
- Origin: Pérail Cheese (France), Raclette du Valais Cheese (Switzerland)
- Milk type: Pérail Cheese (sheep), Raclette du Valais Cheese (Cow's milk, Eringer breed)
- Texture: Pérail Cheese (soft), Raclette du Valais Cheese (Semisoft, smooth)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Raclette du Valais Cheese (Washed)
- Aging: Pérail Cheese (2 to 8 weeks), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Pérail Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Aveyron, France | Canton Of Valais |
| Milk Type | Sheep | Cow's milk, Eringer breed |
| Milk Treatment | — | Raw |
| Texture | Soft | Semisoft, smooth |
| Rind | Wrinkly, mainly Geotrichum candidum | Washed |
| Aging | 2 to 8 weeks | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Distinctly sheepy in older cheeses | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Pérail Cheese Taste Like Raclette du Valais Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Pérail Cheese for Raclette du Valais Cheese?
Pérail Cheese can stand in for Raclette du Valais Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Pérail Cheese or Raclette du Valais Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Pérail Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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Frequently Asked Questions
Is Pérail Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Pérail Cheese originates in France, while Raclette du Valais Cheese comes from Switzerland. Pérail Cheese is made from sheep milk; Raclette du Valais Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Pérail Cheese similar to Raclette du Valais Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Raclette du Valais Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Raclette du Valais Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
What is Raclette du Valais Cheese made of?
Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.
Which should I choose, Pérail Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Raclette du Valais Cheese is semisoft, smooth.