Raclette du Valais Cheese vs Selles-sur-Cher Cheese
Raclette du Valais Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Selles-sur-Cher Cheese is fine and firm and made from goat milk, originating in France.
What Is Raclette du Valais Cheese?
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.
What Is Selles-sur-Cher Cheese?
Selles-sur-Cher is a French goat cheese from the Centre-Val de Loire region. It features a distinctive ash-covered rind and a firm yet creamy texture. The cheese has a subtle nutty flavor with a hint of tanginess. As it matures, the flavor intensifies, becoming more pronounced and slightly salty.
What's the Difference Between Raclette du Valais Cheese and Selles-sur-Cher Cheese?
- Origin: Raclette du Valais Cheese (Switzerland), Selles-sur-Cher Cheese (France)
- Milk type: Raclette du Valais Cheese (Cow's milk, Eringer breed), Selles-sur-Cher Cheese (Whole goat’s milk)
- Texture: Raclette du Valais Cheese (Semisoft, smooth), Selles-sur-Cher Cheese (Fine and firm)
- Rind: Raclette du Valais Cheese (Washed), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
- Aging: Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker), Selles-sur-Cher Cheese (Ten days minimum)
- Taste: Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'), Selles-sur-Cher Cheese (Fresh, hazelnut)
Side-by-Side Comparison
| Raclette du Valais Cheese | Selles-sur-Cher Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Canton Of Valais | Sologne, North-Central France |
| Milk Type | Cow's milk, Eringer breed | Whole goat’s milk |
| Milk Treatment | Raw | — |
| Texture | Semisoft, smooth | Fine and firm |
| Rind | Washed | Ash-coated, light to dark ash |
| Aging | Minimum of 3-4 months, can vary based on cheesemaker | Ten days minimum |
| Taste | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' | Fresh, hazelnut |
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Where to buy Raclette du Valais Cheese and Selles-sur-Cher Cheese
Raclette du Valais Cheese
Selles-sur-Cher Cheese
Taste Comparison: Does Raclette du Valais Cheese Taste Like Selles-sur-Cher Cheese?
Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal', while Selles-sur-Cher Cheese brings fresh, hazelnut character. More specifically, Raclette du Valais Cheese shows 'floral', 'vegetal', 'fresh butter', while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. 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 Selles-sur-Cher Cheese at ten days minimum.
Can You Substitute Raclette du Valais Cheese for Selles-sur-Cher Cheese?
Raclette du Valais Cheese can stand in for Selles-sur-Cher Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft, smooth bite and body where the recipe calls for fine and firm. Flavor-wise, Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' while Selles-sur-Cher Cheese brings fresh, hazelnut notes.
Which Is Better, Raclette du Valais Cheese or Selles-sur-Cher 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 fine and firm profile, Selles-sur-Cher 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 Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.
Frequently Asked Questions
Is Raclette du Valais Cheese the same as Selles-sur-Cher Cheese?
No, they're distinct cheeses. Raclette du Valais Cheese originates in Switzerland, while Selles-sur-Cher Cheese comes from France. Raclette du Valais Cheese is made from cow milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Raclette du Valais Cheese is typically aged minimum of 3-4 months, can vary based on cheesemaker, Selles-sur-Cher Cheese ten days minimum.
Is Raclette du Valais Cheese similar to Selles-sur-Cher Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Raclette du Valais Cheese for Selles-sur-Cher Cheese?
You can, but expect a shift in richness and milk character.
Does Raclette du Valais Cheese taste like Selles-sur-Cher Cheese?
Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal', while Selles-sur-Cher Cheese is fresh, hazelnut.
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 Selles-sur-Cher Cheese made of?
Selles-sur-Cher Cheese is made from goat milk, using small amount rennet. It's typically aged ten days minimum. It originates in France.
Which should I choose, Raclette du Valais Cheese or Selles-sur-Cher Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette du Valais Cheese is semisoft, smooth, while Selles-sur-Cher Cheese is fine and firm.
See full profiles: Raclette du Valais Cheese and Selles-sur-Cher Cheese.