Raclette du Valais

This article is about the cheese. For the dish, see Raclette.

Raclette du Valais
The traditional Valais dish, consisting of various cured meats and Raclette (left)
Country of origin	Switzerland
Region	Valais
Source of milk	Cows
Pasteurised	No
Texture	Semi-hard
Aging time	3-6 months
Certification	AOC 2003-2013 AOP since 2013

Raclette du Valais (French pronunciation: [ʁaklɛt dy valɛ]) or Walliser Raclette (German) is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg (13 lb).^[1] The Alpine cow milk based dairy product is most commonly used for melting for the dish called raclette, but is also consumed as is.

Raclette cheese is native to Valais and benefits from an AOP. Non-AOP versions are made in various regions and countries of the world, including Switzerland, France (Savoy, Franche-Comté, Auvergne, Brittany), Luxembourg, Austria, Germany, Finland, United Kingdom, Australia, Canada and the United States.

See also

• Culinary Heritage of Switzerland

References

1. Dominik Sauerländer, Anne-Marie Dubler: Käse in German, French and Italian in the online Historical Dictionary of Switzerland, 5 February 2018.