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

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 GI (2011). 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".

Taste and Aroma

Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste. Red Leicester Cheese has a caramel, sweet taste. 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.

Ranking

Raclette du Valais is ranked #297 out of 996 types based on community views. Red Leicester is ranked #67 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semisoft, smooth cheese, go for Raclette du Valais. But if you enjoy a hard, similar to cheddar but more moist, crumbly consistency, Red Leicester might be the better pick. Raclette du Valais has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste, making it great for various dishes. Meanwhile, Red Leicester offers a caramel, sweet profile, ideal for different meals.

Compare Raclette du Valais Cheese to Other Cheeses

Compare Red Leicester Cheese to Other Cheeses