The canton of Valais is situated in the heart of the Swiss Alps. Valais is a diverse canton, full of differences and juxtapositions: bilingualism, shaped by powerful mountains and gentle valleys; eternal glacial ice and rippling mountain streams; strict characters and lovely charm. And the cheese that is produced here is as diversely striking as the Valais itself. From the milk production to the maturing of the cheese – guaranteed Valais.
Melting cheese was known in the Valais back in 1574. However, raclette wasn’t officially named as such until 1874. Raclette comes from the word “racler”, which means “scrape” in the local French dialect. Scrape because, once the cheese has been melted on a fire, it is gently scraped from the cheese wheel. “Raclette du Valais AOP” has had a protected designation of origin (PDO in English) since 2007 and was recognised as a Swiss culinary heritage in 2008.
The rich flora of the Valais mountain and alpine regions, the Mediterranean climate and the traditional processing all lend the Raclette du Valais AOP its unique fresh and tangy flavour. Raclette du Valais AOP is a semi-hard, full-fat, unpasteurised cheese. Creamy and aromatic. A cheese produced with plenty of love and dedication. A hearty taste.
The majority of unpasteurised cheese production is owed to the Raclette du Valais AOP. But there are also mountain, alpine and aged cheeses that are produced using the same traditional methods as for Raclette du Valais AOP. The only slight differences are found in the processing steps and maturation grades.
The creamy and flavoursome Raclette du Valais AOP cheese is produced solely in the canton of Valais using unpasteurised milk.
Sortenorganisation Walliser Raclette AOP
Avenue de la Gare 2
phone: +41 (0) 27 345 40 90
fax: +41 (0) 27 345 40 11