Raclette du Valais
| 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 du Valais (French pronunciation: [ʁaklɛt dy valɛ]) 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 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 also[]
References[]
- ^ Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.
Categories:
- Cow's-milk cheeses
- Culinary Heritage of Switzerland
- Swiss cheeses