Raclette du Valais Cheese vs Royalp Tilsit Cheese
Raclette du Valais Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Royalp Tilsit Cheese is semi-hard, smear-ripened and made from cow milk, originating in Switzerland.
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 Royalp Tilsit Cheese?
Royalp is the export name for Swiss Tilsiter, a semi-hard cow's milk cheese with a red-smear rind made in eastern Switzerland since 1893. The pale yellow paste is supple and moist, and the taste runs from mild and lightly spicy to sharply piquant.
What's the Difference Between Raclette du Valais Cheese and Royalp Tilsit Cheese?
- Milk treatment: Raclette du Valais Cheese (Raw), Royalp Tilsit Cheese (pasteurized or unpasteurized)
- Texture: Raclette du Valais Cheese (Semisoft, smooth), Royalp Tilsit Cheese (semi-hard, smear-ripened)
- Rind: Raclette du Valais Cheese (Washed), Royalp Tilsit Cheese (washed)
- Aging: Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker), Royalp Tilsit Cheese (about six months)
- Taste: Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'), Royalp Tilsit Cheese (creamy, mild, piquant, spicy)
Side-by-Side Comparison
| Raclette du Valais Cheese | Royalp Tilsit Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Canton Of Valais | Eastern Switzerland |
| Milk Type | Cow's milk, Eringer breed | Cow's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Semisoft, smooth | Semi-hard, smear-ripened |
| Rind | Washed | Washed |
| Aging | Minimum of 3-4 months, can vary based on cheesemaker | About six months |
| Taste | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' | Creamy, mild, piquant, spicy |
Taste Comparison: Does Raclette du Valais Cheese Taste Like Royalp Tilsit Cheese?
Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal', while Royalp Tilsit Cheese brings creamy, mild, piquant, spicy character. More specifically, Raclette du Valais Cheese shows 'floral', 'vegetal', 'fresh butter', while Royalp Tilsit Cheese leans toward from mild and lightly spicy to strongly piquant. 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 Royalp Tilsit Cheese at about six months.
Can You Substitute Raclette du Valais Cheese for Royalp Tilsit Cheese?
In most recipes, Raclette du Valais Cheese and Royalp Tilsit 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 semi-hard, smear-ripened. Flavor-wise, Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' while Royalp Tilsit Cheese brings creamy, mild, piquant, spicy notes.
Which Is Better, Raclette du Valais Cheese or Royalp Tilsit 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 semi-hard, smear-ripened profile, Royalp Tilsit 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 Royalp Tilsit Cheese fits dishes calling for creamy, mild, piquant, spicy.
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Frequently Asked Questions
Is Raclette du Valais Cheese the same as Royalp Tilsit Cheese?
No, they're distinct cheeses. Aging also differs: Raclette du Valais Cheese is typically aged minimum of 3-4 months, can vary based on cheesemaker, Royalp Tilsit Cheese about six months.
Is Raclette du Valais Cheese similar to Royalp Tilsit Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette du Valais Cheese for Royalp Tilsit Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette du Valais Cheese taste like Royalp Tilsit Cheese?
Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal', while Royalp Tilsit Cheese is creamy, mild, piquant, spicy.
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 Royalp Tilsit Cheese made of?
Royalp Tilsit Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged about six months. It originates in Switzerland.
Which should I choose, Raclette du Valais Cheese or Royalp Tilsit Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette du Valais Cheese is semisoft, smooth, while Royalp Tilsit Cheese is semi-hard, smear-ripened.