Provolone Valpadana Cheese vs Raclette Cheese
Provolone Valpadana Cheese is a compact, may have slight and rare holes cow-milk cheese from Italy, while Raclette Cheese is semisoft, smooth 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 Cheese?
Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.
What's the Difference Between Provolone Valpadana Cheese and Raclette Cheese?
- Origin: Provolone Valpadana Cheese (Italy), Raclette Cheese (Switzerland)
- Milk treatment: Provolone Valpadana Cheese (Pasteurized or thermized), Raclette Cheese (Raw)
- Texture: Provolone Valpadana Cheese (Compact, may have slight and rare holes), Raclette Cheese (Semisoft, smooth)
- Rind: Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use)), Raclette Cheese (Washed)
- Aging: Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante), Raclette Cheese (3-4 months)
- Taste: Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Provolone Valpadana Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Lombardy, Veneto, Emilia-Romagna, Province Of Trento | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized or thermized | Raw |
| Texture | Compact, may have slight and rare holes | Semisoft, smooth |
| Rind | Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use) | Washed |
| Aging | Two to three months for Dolce, minimum of three months to more than a year for Piccante | 3-4 months |
| Taste | Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses | Mildly acidic |
| Where to Buy | Shop on Amazon | Shop on Amazon |
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Taste Comparison: Does Provolone Valpadana Cheese Taste Like Raclette Cheese?
Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses, while Raclette Cheese brings mildly acidic 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 Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. 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 Cheese at 3-4 months.
Can You Substitute Provolone Valpadana Cheese for Raclette Cheese?
In most recipes, Provolone Valpadana Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect compact, may have slight and rare holes bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses while Raclette Cheese brings mildly acidic notes.
Which Is Better, Provolone Valpadana Cheese or Raclette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact, may have slight and rare holes cheese, go with Provolone Valpadana Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Provolone Valpadana Cheese suits recipes that want delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes, while Raclette Cheese fits dishes calling for mildly acidic.
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Frequently Asked Questions
Is Provolone Valpadana Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Provolone Valpadana Cheese originates in Italy, while Raclette 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 Cheese 3-4 months.
Is Provolone Valpadana Cheese similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provolone Valpadana Cheese for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provolone Valpadana Cheese taste like Raclette Cheese?
Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses, while Raclette Cheese is mildly acidic.
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 Cheese made of?
Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.
Which should I choose, Provolone Valpadana Cheese or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Valpadana Cheese is compact, may have slight and rare holes, while Raclette Cheese is semisoft, smooth.