Appenzeller Cheese vs Raclette du Valais Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Appenzeller Cheese?
Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.
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 Appenzeller Cheese and Raclette du Valais Cheese?
- Texture: Appenzeller Cheese (Firm), Raclette du Valais Cheese (Semisoft, smooth)
- Rind: Appenzeller Cheese (Washed rind), Raclette du Valais Cheese (Washed)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Appenzeller Cheese (Piquant, tangy), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Appenzeller Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Appenzell Region | Canton Of Valais |
| Milk Type | Cow's milk | Cow's milk, Eringer breed |
| Milk Treatment | Raw | Raw |
| Texture | Firm | Semisoft, smooth |
| Rind | Washed rind | Washed |
| Aging | 3 to 6 months or longer | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Piquant, tangy | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Appenzeller Cheese Taste Like Raclette du Valais Cheese?
Appenzeller Cheese reads as piquant, tangy, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Appenzeller Cheese for Raclette du Valais Cheese?
In most recipes, Appenzeller Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Appenzeller 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 firm cheese, go with Appenzeller Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy 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 Appenzeller Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Appenzeller Cheese similar to Raclette du Valais Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for Raclette du Valais Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Raclette du Valais Cheese?
Appenzeller Cheese reads as piquant, tangy, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
What is Appenzeller Cheese made of?
Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.
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, Appenzeller Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Raclette du Valais Cheese is semisoft, smooth.