Raclette du Valais
Raclette du Valais ([ʁakletdyvalɛ]) is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg (13 lb).[1] The Alpine cow milk based dairy product is most commonly used for melting for the dish called raclette, but is also consumed as is.
| Raclette du Valais | |
|---|---|
 | |
| Country of origin | Switzerland |
| Region, town | Les Alpes |
| Region | Swiss Alps |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Semi-hard |
| Aging time | 3-6 months |
| Certification | AOC 2003-2013 AOP since 2013 |
Raclette cheese is native to the Valais and benefits from a PDO. Non-PDO versions are made in various regions and countries of the world, including Switzerland, France (Savoy, Franche-Comté, Auvergne, Brittany), Luxembourg, Austria, Germany, Finland, Australia, Canada and the United States.
References
- Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.
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