Raclette du Valais Cheese vs Red Leicester Cheese

In this article, we’ll explore the answers to the most common questions about Raclette du Valais Cheese and Red Leicester Cheese, including:

  • "What is the difference between Raclette du Valais Cheese and Red Leicester Cheese?"
  • "Is Raclette du Valais Cheese and Red Leicester Cheese the same?"
  • "How does Raclette du Valais Cheese compare to Red Leicester Cheese cheese?"
  • "How does the taste of Raclette du Valais Cheese compare to Red Leicester Cheese?"
  • "Is Raclette du Valais Cheese or Red Leicester Cheese better?"

Raclette du Valais Cheese Overview

Raclette du Valais is a type of Raclette from the Swiss canton of Valais. It is a PDO product, known for its exceptionally creamy texture and robust flavor that enhances when melted. This cheese is traditionally made using raw cow’s milk and enjoyed as part of the iconic raclette meal.

Red Leicester Cheese Overview

Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.

Comparing the Two Cheeses

Ranking

Raclette du Valais is ranked #301 out of 375 types.

Red Leicester is ranked #118 out of 375 types.

Country of Origin

Raclette du Valais Cheese comes from Switzerland. Red Leicester Cheese originated from United Kingdom.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Raclette du Valais Cheese has a . Red Leicester is not a protected cheese.

Milk Type and Treatment

Raclette du Valais Cheese is made with cow milk that is typically raw. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

Composition and Texture

Raclette du Valais Cheese has a moisture content of 36-44%. Raclette du Valais's texture can be described as "semisoft, smooth". Red Leicester Cheese has a fat content of high and a moisture content of 36-44%. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' flavor. Red Leicester's aroma can be described as "mild".

Appearance and Aging

Raclette du Valais Cheese's appearance is available in wheel, specific to aoc standards, made in the canton of valais and is aged minimum of 3-4 months, can vary based on cheesemaker . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .

Rind and Rennet Type

Raclette du Valais Cheese's rind is described as washed and uses animal rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

Side-by-Side Comparison Table

Raclette du Valais Cheese Red Leicester Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Canton of Valais Leicestershire
Certification None
Milk Type Cow's milk, Eringer breed Cow's milk
Milk Treatment Raw Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High
Moisture Content 36-44% Medium
Rind Washed Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Semisoft, smooth Hard, similar to Cheddar but more moist, crumbly
Flavor 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'
Aroma Mild
Colors Reddish-orange
Forms Wheel, specific to AOC standards, made in the canton of Valais Traditional cylindrical, industrial block
Age Minimum of 3-4 months, can vary based on cheesemaker 6 months (traditional), varies for industrial
Rennet Type Animal Animal

Compare Raclette du Valais Cheese to Other Cheeses

Compare Red Leicester Cheese to Other Cheeses