Provolone Valpadana Cheese vs Raclette du Valais Cheese

Provolone Valpadana Cheese is a semi-hard cow-milk cheese from Italy, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.

What Is Provolone Valpadana Cheese?

Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.

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 Provolone Valpadana Cheese and Raclette du Valais Cheese?

• Origin: Provolone Valpadana Cheese (Italy), Raclette du Valais Cheese (Switzerland)
• Milk treatment: Provolone Valpadana Cheese (Pasteurized or thermized), Raclette du Valais Cheese (Raw)
• Rind: Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use)), Raclette du Valais Cheese (Washed)
• Aging: Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
• Taste: Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

Taste Comparison: Does Provolone Valpadana Cheese Taste Like Raclette du Valais Cheese?

Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Provolone Valpadana Cheese shows delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Provolone Valpadana Cheese for Raclette du Valais Cheese?

In most recipes, Provolone Valpadana Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Provolone Valpadana Cheese or Raclette du Valais Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Provolone Valpadana Cheese suits recipes that want delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

Frequently Asked Questions

Is Provolone Valpadana Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Provolone Valpadana Cheese originates in Italy, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Provolone Valpadana Cheese is typically aged two to three months for dolce, minimum of three months to more than a year for piccante, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Provolone Valpadana Cheese similar to Raclette du Valais Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Provolone Valpadana Cheese for Raclette du Valais Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Provolone Valpadana Cheese taste like Raclette du Valais Cheese?

Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is Provolone Valpadana Cheese made of?

Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.

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, Provolone Valpadana Cheese or Raclette du Valais Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.