Raclette du Valais Cheese vs Romano Cheese

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

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

Romano Cheese Overview

Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.

Comparing the Two Cheeses

Country of Origin

Raclette du Valais Cheese comes from Switzerland. Romano Cheese originated from Italy.

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). Romano is not a protected cheese.

Milk Type and Treatment

Raclette du Valais Cheese is made with cow milk that is typically raw. Romano Cheese is made with cow, goat, or sheep 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". Romano's texture can be described as "hard".

Taste and Aroma

Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste. Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong".

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 . Romano Cheese has a color of pale yellow .

Rind and Rennet Type

Raclette du Valais Cheese's rind is described as washed and uses animal rennet. Romano Cheese's rind is described as natural .

Ranking

Raclette du Valais is ranked #282 out of 996 types based on community views. Romano is ranked #179 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 consistency, Romano 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, Romano offers a mild, sharp, tangy profile, ideal for different meals.

Compare Raclette du Valais Cheese to Other Cheeses

Compare Romano Cheese to Other Cheeses