Queijo do Pico vs Raclette du Valais Cheese
Queijo do Pico is a soft cow-milk cheese from Portugal, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.
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What Is Queijo do Pico?
Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.
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 Queijo do Pico and Raclette du Valais Cheese?
- Origin: Queijo do Pico (Portugal), Raclette du Valais Cheese (Switzerland)
- Milk treatment: Queijo do Pico (unpasteurized), Raclette du Valais Cheese (Raw)
- Texture: Queijo do Pico (Soft), Raclette du Valais Cheese (Semi-hard)
- Rind: Queijo do Pico (natural), Raclette du Valais Cheese (Washed)
- Aging: Queijo do Pico (20 to 30 days), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Queijo do Pico (creamy, salty), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Queijo do Pico | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Portugal | Switzerland |
| Specific Origin | Azores | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft | Semi-hard |
| Rind | Natural | Washed |
| Aging | 20 to 30 days | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Creamy, salty | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Queijo do Pico Taste Like Raclette du Valais Cheese?
Queijo do Pico reads as creamy, salty, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. Aging plays into this as well. Queijo do Pico at 20 to 30 days develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Queijo do Pico for Raclette du Valais Cheese?
In most recipes, Queijo do Pico and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-hard. Flavor-wise, Queijo do Pico reads as creamy, salty while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Queijo do Pico 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 Queijo do Pico. For a semi-hard profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Queijo do Pico suits recipes that want creamy, salty 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 Queijo do Pico the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Queijo do Pico originates in Portugal, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Queijo do Pico is typically aged 20 to 30 days, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Queijo do Pico similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Queijo do Pico for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Queijo do Pico taste like Raclette du Valais Cheese?
Queijo do Pico reads as creamy, salty, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Queijo do Pico made of?
Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.
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, Queijo do Pico or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo do Pico is soft, while Raclette du Valais Cheese is semi-hard.