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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)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
3 reviews for Raclette du Valais
Nicolas Guyon –
It’s great for traditional raclette dinners or simply enjoying with potatoes and pickles.
Reto Aufdenblatten –
Great Raclette from the original Raclette Region (Wallis). Apart from the traditional Raclette, it is great to use in oven baked dishes.
Rain –
Mild favour
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