Walliser Raclette AOP
Walliser Raclette AOP

Walliser Raclette AOP

Legend has it that Raclette was invented by a Valaisian by the name of Léon. One cold day, he simply heated up a piece of cheese on the fire instead of eating it cold. This is how the typical Valaisian meal came about – a meal has been causing sensation well beyond the canton's borders ever since – or to be precise, ever since the Middle Ages.

The first references to Raclette cheese date back to 400 years B.C. In Roman times, it was even used as a means of payment. The cheese was melted in the Valais canton as early as in 1574. The expression «Raclette» comes from a local dialect and was the official name given to the cheese from 1874 onwards.

The geographical area in which Walliser Raclette AOP is produced covers the whole of the Valais canton. The milk used is produced exclusively in the Valais canton, where the cheese is also processed and ripened. Walliser Raclette AOP is a semi-hard, full-fat raw milk cheese. Creamy, pleasant smelling and sumptuous – gourmets are enticed by its exceptional taste and quality.

The «protected appellation of origin» (AOP) label confirms the product’s authenticity, typical character, regional provenance and traceability. AOP specifications also guarantee that the dairy cows have been raised appropriately to the species and fed with fresh grass in the summer and meadow hay in the winter. Silage feeding is forbidden, as is the use of artificial or genetically modified substances.

Whatever the season, Walliser Raclette AOP is the perfect family meal to enjoy on a special occasion, to serve when celebrating with guests or to share with visitors when spending a pleasant summer evening outdoors. Walliser Raclette AOP is traditionally melted as a half cheese using a Raclette oven, but can also be prepared in little Raclette trays. However, it is important to make sure that the cheese is not heated for too long at too high a temperature.

Recipes using this cheese