| 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 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 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
References
- ^ Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.
| Foods by type | |
|---|---|
| AOP and IGP products | |
| National dishes | |
| Related | |
This page was last edited on 7 March 2024, at 12:57