Raclette du Valais
Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.
Key Facts
| Country of Origin | Switzerland |
| Specific Origin | Canton of Valais |
| Protection | GI (2011) |
| Milk Type | Cow's milk, Eringer breed |
| Milk Treatment | Raw |
| Moisture Content | 36-44% |
| Rind | Washed |
| Texture | Semisoft, smooth |
| Flavor | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
| Forms | Wheel, specific to AOC standards, made in the canton of Valais |
| Age | Minimum of 3-4 months, can vary based on cheesemaker |
| Rennet Type | Animal |
| Also Known As | Walliser Raclette |
What is Raclette du Valais Cheese?
Raclette du Valais, called Walliser Raclette in German, is a semi-hard Swiss cheese native to the Canton of Valais. It benefits from an AOP.
The cheese is made from Alpine cow milk and is usually fashioned into a wheel of about 6 kg (13 lb).
Most of it is melted for the dish called raclette. It is also eaten as is, without melting.
Cheeses of the same style are produced outside the AOP area, in other parts of Switzerland and in France (Savoy, Franche-Comte, Auvergne, Brittany), Luxembourg, Austria, Germany, Finland, the United Kingdom, Australia, Canada and the United States.
How Does Raclette du Valais Cheese Compare?
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