Raclette du Valais Cheese vs Reblochon Cheese
Raclette du Valais Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Raclette du Valais Cheese and Reblochon Cheese?
- Origin: Raclette du Valais Cheese (Switzerland), Reblochon Cheese (France)
- Texture: Raclette du Valais Cheese (Semisoft, smooth), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Raclette du Valais Cheese (Washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker), Reblochon Cheese (3 to 4 months)
- Taste: Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Raclette du Valais Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Canton Of Valais | Haute-Savoie And Savoie |
| Milk Type | Cow's milk, Eringer breed | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Semisoft, smooth | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | Minimum of 3-4 months, can vary based on cheesemaker | 3 to 4 months |
| Taste | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' | Creamy, nutty |
Taste Comparison: Does Raclette du Valais Cheese Taste Like Reblochon Cheese?
Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal', while Reblochon Cheese brings creamy, nutty character. More specifically, Raclette du Valais Cheese shows 'floral', 'vegetal', 'fresh butter', while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Raclette du Valais Cheese for Reblochon Cheese?
In most recipes, Raclette du Valais Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft, smooth bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Raclette du Valais Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft, smooth cheese, go with Raclette du Valais Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Raclette du Valais Cheese suits recipes that want 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Raclette du Valais Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Raclette du Valais Cheese originates in Switzerland, while Reblochon Cheese comes from France. Aging also differs: Raclette du Valais Cheese is typically aged minimum of 3-4 months, can vary based on cheesemaker, Reblochon Cheese 3 to 4 months.
Is Raclette du Valais Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette du Valais Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette du Valais Cheese taste like Reblochon Cheese?
Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal', while Reblochon Cheese is creamy, nutty.
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.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Raclette du Valais Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette du Valais Cheese is semisoft, smooth, while Reblochon Cheese is ivory-colored, creamy and supple.