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Raw materials/Variety/Race
The Raclette du Valais AOC is a semi-firm cheese produced with raw and whole milk coming directly from milking.
Method of working/Cultivation/Breeding
the Raclette du Valais AOC is produced with non silage milk delivered twice a day. The cheese transformation is made with milk coming from a maximum of two successive milkings. The milk must be cooled down at a temperature of 13°C below zero within two hours after the delivery. Except for the cooling, the milk can't be subjected to any thermal treatment. The production takes place into copper cauldrons, made for a maximum load of 5.000 kg. The milk is coagulated with the addition of lactic bacterias, developed from samples made in the cheese dairies of the area and multiplied in raw and mixed cultures. The curdle is heated at a temperature of 32°C. After pre-pressing, it is put in wood rings or in moulds. The salting is made with a salt brine or handmade on the surface area. The Raclette du Valais AOC à la coupe must be ripened for at least two months while the Raclette du Valais AOC à rebibes must be ripened for nine months. Cheeses lay down on small boards made with rough wood of red fir trees.
Aspect and Taste
the Raclette du Valais AOC à la coupe has a round wheel shape, a diameter spanning from 29 to 31 cm and a weight from 4,8 to 5,2 kg. The region of production, the name of the farm dairy or the name of the pasture where the cheese is produced are imprinted on the side. The colour of the Raclette du Valais AOC rind is uniform, naturally brown and orange. The cheese is smooth to the touch, has a slightly damp feel and can be conserved for a long time. The paste is smooth and creamy. The Raclette du Valais AOC à rebibes has an extra-firm paste, lightly crumbly. The cheese is characterized by a mild, lactic and fresh taste dominated by fruity touches.
Production Zone
The Raclette du Valais AOC milk production, transformation and ripening are exclusively made in the canton of Valais which is located in the Alps, in the south-west of Switzerland.
History
The production of cheese in Valais dates back to the 4th century B.C. During the Roman period, alpine cheese had a very good fame. Between the 14th and the 19th centuries, cheese was often used as trading currency, salary or as an export product. Many of these uses have been documented in the Val de Bagnes. The fructus or caseus, a firm paste cheese having many similarities with the Val d'Aoste cheese, was mainly made in this area. In 1574, the use of fuse cheese was already known in the Valais area.
Gastronomy
Traditionally, the Raclette du Valais AOC is obtained by scraping the surface area of the cheese, previously melted by the proximity of a heat which can be produced by a specific oven, hot ashes or a charcoal fire. The melted cheese is ideal combined with potatoes and served with a Valaisan white wine.
Marketing
The product is sold as Raclette du Valais AOC. It exists in several typologies: Raclette du Valais AOC à la coupe and Raclette du Valais à rebibes. It is marketed in portions or in packed thin slices (rebibes).
Distinctive features
The Raclette du Valais AOC is made with milk coming exclusively from the Valais area. The flavour of the cheese is connected to the typical flora of the pastures where the cows feed on and to the traditional production method.