Raclette du Valais cheese AOC

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©Interprofession Raclette du Valais AOC

Area of origin: production of the milk and the making of the cheese take place exclusively in the Valais, either in a cheese dairy or in a mountain pasture.

Composition: raclette from the Valais is a semi hard cheese from the mountains, made from full cream untreated cow’s milk.

Appearance, taste/flavour: a wheel of cheese approximately 30 cm in diameter and weighing approximately 5kg. The cheese carries the AOC mark inlaid on the side.

A fresh taste (like fresh butter or cream) with a slightly acid tang, which overrules the fruity and vegetal notes, can be found in the Valais Raclette cheese.

A salty slightly milky flavour, with a mildly acid tang, which overrules the fruity and vegetal notes, can be found in the “rebibes” cheese.

Texture: the texture of the raclette cheese is smooth, soft, creamy and firm, hard and slightly crumbly for the “rebibes” cheese.

To enjoy: Ready to use in many different ways: scraped, cut into pieces or thinly sliced

Seasonality: year round

Conditions and length of preservation: 6-8 months, in a cool area and away from the light.

Learn more

www.raclette-du-valais.ch

www.aoc-igp.ch