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Weight: 400
Maturation: minimum 3 months
Cheese Type: Uncooked, Pressed cheese
Another Raclette cheese? This one stands out!
The canton of Valais is situated in the heart of the Swiss Alps shaped by powerful mountains and gentle valleys, eternal glacial ice and rippling mountain streams. Melting cheese was known in the Valais back in 1574. However, raclette wasn’t officially named as such until 1874. Raclette du Valais AOP has had a Protected Designation of Origin (PDO) since 2007 and was recognized as a Swiss culinary heritage in 2008.
The rich flora of the Valais mountain and alpine regions, the Mediterranean climate and the traditional processing all lend the Raclette du Valais AOP its unique fresh and tangy flavour and is only made with Hérens cow’s milk, a cow breed that is only raised in Valais. Raclette du Valais is a semi-hard, piece-fat creamy and aromatic cheese, produced with plenty of love and dedication.
Wine Pairing:
White wines (Sancerre, Riesling, Apremont)
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