the Queen of Raclette
The traditional raclette with the authentic taste of the Valais terroir.
Made with high quality raw milk from Valais cows of local dairy farmers. As a snack or melted. It’s silky smooth with taste notes of beef broth and sweet pie crust.
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STORY
Val des Bagnes – Origin of Raclette
The Val des Bagnes is also called the “Capitale de la Raclette”. It is said that on a cold autumn day during the harvest, winegrowers used to make a fire, melted cheese and thereby invented the Valaisan “national dish”. One thing is clear: Raclette du Valais AOP is the most original of all raclette. The fact that it is allowed to call itself that requires the fulfilment of a strict specification. The milk comes exclusively from the Eringer cows – a local, strong cow breed – and is processed raw into raclette. The Eringer cows don’t give much milk, but the better is its quality. And this is clearly evident in Raclette du Valais AOP.
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PROFILE & CHARACTER
| RACLETTE DU VALAIS AOP: | authentic taste of the Valais terroir |
| RAW INGREDIENTS: | fresh raw milk from happy cows |
| FAT CONTENT: | 50% FDM |
| WEIGHT PER WHEEL: | approx. 3.5 kg (7 lb) |
| AGE: | 4 months |
| TEXTURE: | delicately creamy, very good melting qualities |
| CRYSTALS: | no |
| AFFINAGE: | at the Fromagerie de Martigny |
| BRAND: | selected & proved |
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