Raclette is a pressed, uncooked cow's milk cheese from the canton of Valais in Switzerland.
Pasteurised raclette cheeses are now made in France in the regions of Auvergne, Savoie, Franche-Comté, Brittany, Quebec and in many parts of Switzerland.
Raclette (in the feminine) is the dish obtained by scraping half a wheel of cheese melted on its surface by the proximity of a heat source.
In 2003, 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The protection of the term raclette alone was withdrawn in 2007 on the grounds that raclette refers to a culinary preparation (raclette) and not to a cheese. However, the terms Raclette du Valais, à la coupe and à rebibes remain protected.
Data sheet
- LAIT
- lait de vache au lait cru
- TEXTURE
- Souple
- ALLERGENE
- Lait
- MATIERE GRASSE
- 35 %
- PROVENANCE
- Auvergne rhône alpes
- SAISON
- Toute l'année
- VIN CONSEILLE
- Sancerre blanc
- INTENSITE
- Doux
Specific References
- EAN13
- 3876553100002
Raclette with raw milk
Raclette made from raw milk with a melt-in-the-mouth fruity flavour