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
2015-01-06 Wiki Loves Cheese Racletteessen bei WMAT 7654.jpg
Country of originSwitzerland
Region, townLes Alpes
RegionSwiss Alps
Source of milkCows
PasteurisedNo
TextureSemi-hard
Aging time3-6 months
CertificationAOC 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, United Kingdom, Australia, Canada and the United States.

See alsoEdit

ReferencesEdit

  1. ^ Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.