Raclette du Valais Cheese vs Tomme Cheese

Q: Is Raclette du Valais Cheese the same as Tomme Cheese?

No. Raclette du Valais Cheese and Tomme Cheese are distinct cheeses from Switzerland and France and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Raclette du Valais Cheese for Tomme Cheese?

In most recipes you can swap Raclette du Valais Cheese for Tomme Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Raclette du Valais Cheese or Tomme Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Raclette du Valais Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and 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 Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

What's the Difference Between Raclette du Valais Cheese and Tomme Cheese?

Origin: Raclette du Valais Cheese (Switzerland), Tomme Cheese (France and Switzerland)
Milk type: Raclette du Valais Cheese (Cow's milk, Eringer breed), Tomme Cheese (cow's, goat's or sheep's milk)
Milk treatment: Raclette du Valais Cheese (Raw), Tomme Cheese (pasteurized or unpasteurized)
Texture: Raclette du Valais Cheese (Semisoft, smooth), Tomme Cheese (Creamy, pliable)
Rind: Raclette du Valais Cheese (Washed), Tomme Cheese (Grayish natural)
Taste: Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'), Tomme Cheese (Varied)

Side-by-Side Comparison

	Raclette du Valais Cheese	Tomme Cheese
Country of Origin	Switzerland	France And Switzerland
Specific Origin	Canton Of Valais	France, Switzerland, United States
Milk Type	Cow's milk, Eringer breed	Cow's, goat's or sheep's milk
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Semisoft, smooth	Creamy, pliable
Rind	Washed	Grayish natural
Aging	Minimum of 3-4 months, can vary based on cheesemaker	—
Taste	'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'	Varied

Taste Comparison: Does Raclette du Valais Cheese Taste Like Tomme Cheese?

Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal', while Tomme Cheese brings varied character. More specifically, Raclette du Valais Cheese shows 'floral', 'vegetal', 'fresh butter', while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Raclette du Valais Cheese for Tomme Cheese?

Raclette du Valais Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' while Tomme Cheese brings varied notes.

Which Is Better, Raclette du Valais Cheese or Tomme 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 creamy, pliable profile, Tomme 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 Tomme Cheese fits dishes calling for varied.

Which is your favorite?

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Frequently Asked Questions

Is Raclette du Valais Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Raclette du Valais Cheese originates in Switzerland, while Tomme Cheese comes from France and Switzerland. Raclette du Valais Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Raclette du Valais Cheese similar to Tomme Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Raclette du Valais Cheese for Tomme Cheese?

You can, but expect a shift in richness and milk character.

Does Raclette du Valais Cheese taste like Tomme Cheese?

Raclette du Valais Cheese reads as 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal', while Tomme Cheese is varied.

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 Tomme Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Raclette du Valais Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Raclette du Valais Cheese is semisoft, smooth, while Tomme Cheese is creamy, pliable.