Pule Cheese vs Raclette du Valais Cheese

Pule Cheese is a semi-hard, crumbly cheese from Serbia, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.

What Is Pule Cheese?

Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.

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 Pule Cheese and Raclette du Valais Cheese?

• Origin: Pule Cheese (Serbia), Raclette du Valais Cheese (Switzerland)
• Milk type: Pule Cheese (Donkey's milk), Raclette du Valais Cheese (Cow's milk)
• Texture: Pule Cheese (Semi-hard, crumbly), Raclette du Valais Cheese (Semi-hard)
• Taste: Pule Cheese (nutty and earthy), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

Taste Comparison: Does Pule Cheese Taste Like Raclette du Valais Cheese?

Pule Cheese reads as nutty and earthy, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'.

Can You Substitute Pule Cheese for Raclette du Valais Cheese?

Pule Cheese can stand in for Raclette du Valais Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, crumbly bite and body where the recipe calls for semi-hard. Flavor-wise, Pule Cheese reads as nutty and earthy while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Pule 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 semi-hard, crumbly cheese, go with Pule Cheese. For a semi-hard profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

Frequently Asked Questions

Is Pule Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Pule Cheese originates in Serbia, while Raclette du Valais Cheese comes from Switzerland.

Is Pule Cheese similar to Raclette du Valais Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pule Cheese for Raclette du Valais Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Pule Cheese taste like Raclette du Valais Cheese?

Pule Cheese reads as nutty and earthy, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is Pule Cheese made of?

Pule Cheese is made from milk. It originates in Serbia.

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, Pule Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is semi-hard, crumbly, while Raclette du Valais Cheese is semi-hard.