Raclette du Valais (French pronunciation: [ʁaklɛt dy valɛ]) or Walliser Raclette (German) 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 | |
|---|---|
 The traditional Valais dish, consisting of various cured meats and Raclette (left) | |
| Country of origin | Switzerland |
| Region | Valais |
| 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 Valais and benefits from an AOP. Non-AOP 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 also
edit
References
edit- ^ Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.