Raclette is a cheese made from cow's milk and made in the canton of Valais in Switzerland.
Today, raclette cheeses of the pasteurized type are made in France in the regions of Auvergne, Savoie, Franche-Comté, Brittany, in Quebec and in many regions of Switzerland.
Raclette (in the feminine) is the dish obtained by scraping a half wheel of cheese melted on its surface by the proximity of a heat source.
In 2003, the Raclette du Valais obtained an AOC in Switzerland limiting the production of raclette to the canton of Valais, setting precise specifications for its production (raw milk) and protecting the terms:
Raclette du Valais, à la coupe and à rebibes, as well as the term raclette. Attacked by an appeal filed with the Federal Court by various manufacturers from other cantons producing a significant quantity of raclette cheese.
The protection of the term raclette alone was withdrawn in 2007, on the grounds that raclette designates a culinary preparation (raclette) and not a cheese. The terms Raclette du Valais, à la coupe and à rebibes remain protected.
Data sheet
- Poids
- 3000g
- LAIT
- Vache
- TEXTURE
- Souple
- ALLERGENE
- Lait
- MATIERE GRASSE
- 35 %
- PROVENANCE
- Ain
- SAISON
- Toute l'année
- VIN CONSEILLE
- Sancerre blanc
- INTENSITE
- Doux
Specific References
- EAN13
- 3879884330001
Fruity and melting raclette 3 kg
The Raclette melting and fruity flavor
For any order where you wish to put your raclette on a raclette grill, please stipulate this when ordering.
Specify if you wish to receive it cut in quarters or in halves.