Raclette du Valais

Raclette du Valais is a type of cheese originating from the Swiss canton of Valais. It is a semi-hard cheese made from cow's milk and is most commonly used in the traditional Swiss dish known as Raclette.

History

The history of Raclette du Valais dates back to the Middle Ages. It was first mentioned in texts from the 13th century, where it was referred to as "Bratchäs", which translates to "roasted cheese". The cheese was traditionally made by Swiss cow herders who would melt the cheese on a fire and scrape it onto bread.

Production

Raclette du Valais is made from raw, full-fat cow's milk. The milk is heated and then curdled with rennet, a natural enzyme. The curds are then pressed into wheels and aged for a minimum of three months. During the aging process, the cheese is regularly washed with brine to develop its distinctive flavor and rind.

Characteristics

Raclette du Valais has a creamy, slightly nutty flavor. It has a smooth, melting quality which makes it ideal for the traditional raclette dish. The cheese has a pale yellow color and a thin, brown rind. The texture is semi-hard and the cheese is typically sold in wheels or slices.

Usage

The primary use of Raclette du Valais is in the dish raclette. This involves melting the cheese and scraping it onto boiled potatoes, pickles, and cured meats. The dish is popular in Switzerland, particularly in the winter months.

See also

• Swiss cuisine
• List of Swiss cheeses

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