Raclette du Valais Cheese

What is Raclette du Valais Cheese?

AOC Raclette du Valais is a semi-hard cheese made exclusively in the Swiss canton of Valais, with the exception of the Kandersteg area in the canton of Bern. This region is known for its steep, beautiful agricultural land where traditional farming methods tied to seasonal rhythms have been developed over centuries. There are 174 fromageries registered to produce this cheese according to strict guidelines set by the Swiss Federal Office for Agriculture. The cheese has a protected designation of origin (PDO) since 2007 and is recognized as part of Swiss culinary heritage.

Production

The milk used for AOC Raclette du Valais comes from cows fed non-ensiled, non-GMO feed. The milk must be less than twenty-four hours old and is heated in copper vats to 90°F (32°C) before adding animal rennet. After coagulation and cutting, the curd is heated to between 97–113°F (36–45°C). This temperature range allows the cheesemaker to control the final moisture content of the cheese, which must be between 36–44 percent. Cheeses in the lower moisture range are often aged longer than six months and are not considered melting cheeses.

The Eringer Cows

Among the breeds used for milk production is the Eringer cow, a sturdy breed native to Valais. These cows are known for their ruggedness and are adorned with decorative collars and bells. They establish a herd hierarchy through posturing and head-butting, with a “fighting queen” leading the herd. At the end of the alpage season, the cows are moved to lower altitudes and split into smaller groups. A festival celebrates the fighting queens, where they compete for the top position among all the herds. This ritual is not harmful but celebrates the cows' natural strength and endurance, mirroring the resilience of the Alpine peoples who have cared for livestock and made cheese for centuries.

Characteristics and Flavor

Raclette du Valais AOP is a semi-hard, full-fat, unpasteurized cheese with a creamy and aromatic profile. The rich flora of the Valais mountain and alpine regions, combined with traditional processing, gives it a fresh and tangy flavor. The cheese is produced with love and dedication, resulting in a hearty taste. The cheese wheels are typically round, weighing about 5 kg and with a diameter of 30 cm. The cheese has a fresh taste with a slightly acidic tang, floral and fruity notes, and is best enjoyed melted.

Traditional and Modern Uses

Raclette has been known in Valais since 1574. The term "Raclette" comes from the French verb racler, meaning "to scrape," referring to the method of melting the cheese and scraping it onto plates. Traditionally, Raclette is melted in front of an open fire, but modern appliances like Raclette grills are also used. The melted cheese is typically served with boiled potatoes, cornichons, pickled onions, and dried meats. It pairs well with white wines like Fendant or light white wines from the Valais region.