Characteristics of Valais AOP Raclette cheese

Raclette du Valais AOP is much more than a simple wheel of cow's milk cheese. It is an exceptional product renowned for its unique qualities, the fruit of ancestral know-how and an incomparable terroir.

But what makes it so special? Let's discover together the chemical and biochemical characteristics of raclette cheese.

An ideal composition to melt gently

The composition of Raclette du Valais AOP reflects the meticulous attention paid to its production. Here are the key elements that give it its unique character:

• Water content : It varies between 600 and 640 g per kilo, offering a soft texture that melts perfectly under heat. This well-controlled water content allows for an ideal cast iron for raclette, without excess or rigidity.

• Fats : With a fat content on dry extract ranging from 500 to 549 g per kilo, Raclette du Valais guarantees an incomparable smoothness. It is this richness that allows it to offer a creamy texture, even when melted.
• Salt : The salt content varies between 1.2 and 2.2 g per kilo. This perfect balance enhances the flavors without dominating the natural taste of the cheese, making it a cheese that is pleasant for all palates, even the most delicate.
• Calcium : Cheese contains an average of 4.9g of calcium per kilo of weight. This element plays a key role in its texture, contributing to its elasticity and its ability to melt evenly.
  
  

These elements are carefully adjusted through a rigorous manufacturing process. The copper vats, used in artisanal cheese factories, contribute to this perfection by playing an essential role in eliminating unwanted bacteria.

The role of copper tanks in manufacturing

Did you know that copper vats are not just there for tradition? They actively influence the quality of the cheese. Copper prevents the growth of certain bacteria, which improves the taste and texture of the cheese.

It is an original practice, but still essential to preserve the authenticity and excellence of Raclette du Valais.

Controlled maturing for unforgettable flavors

The maturing process is a decisive step in the creation of Raclette du Valais AOP . Each wheel is carefully matured for at least three months in cellars where humidity and temperature are precisely controlled:

• A natural rind : The rind of Raclette du Valais (Switzerland) is formed thanks to the flora naturally present in the cheese factory. This rind is regularly rubbed to develop its unique aromas and protect the soft heart of the cheese.
• Precise maturing : During the minimum three months of maturing, each wheel is turned frequently. This care guarantees uniform maturation and a perfect texture for melting without lumps or excess oil.
• Melting properties : The balance between calcium and sodium in the cheese is essential for its melting. This is what gives Raclette du Valais its fluid and homogeneous texture when heated.
  
  

During ripening, the cheese also develops specific aromas and texture.

Every action counts: turning the wheels, adjusting the temperature or humidity, or checking the condition of the crust. These meticulous steps ensure that each slice of Raclette du Valais is a concentrate of flavors.

Unmatched aroma and taste

Valais AOP Raclette cheese is distinguished by a rich and harmonious aromatic profile which makes it an essential choice for cheese lovers:

• Smell : A fresh, milky scent, with floral notes reminiscent of the Swiss Alps. As soon as the cheese is melted, it releases a comforting scent that evokes evenings by the fire.
• Cheese taste : A sweet and milky flavor, subtly tangy, accompanied by fruity and vegetal nuances. These balanced flavors delight both gourmets and those discovering raclette for the first time.
• The secret of these aromas lies in the use of raw milk, from cows fed mainly with local fodder. This milk, unpasteurized, retains all its richness in flavors and nutrients. This traditional method, combined with advanced know-how, makes it possible to produce a unique cheese.
  
  

Cheese making and its secrets of excellence

Raclette cheese from Valais AOP (Switzerland) is much more than just a cheese: it embodies centuries-old know-how and regional pride. It all starts with raw milk, essential to preserve the unique flavors of this raclette cheese.

The dairy cows are fed mainly with fodder from the canton of Valais, a requirement which guarantees an authentic taste rooted in this exceptional terroir.

Upon arrival at the cheese dairy, the milk is processed in copper vats, a traditional method that plays a key role in the development of aromas and the quality of the final product.

Once the milk has been renneted, the curds are carefully cut, stirred and molded into round wheels, a characteristic shape of Valais AOP raclette cheese.

These hard-paste wheels, weighing on average six kilos, are then matured for at least three months in cellars where humidity and temperature are precisely controlled.

During this period, they are regularly turned and rubbed to encourage the formation of their natural crust.

This slightly moist, orange-brown crust plays a fundamental role in preserving the smooth, creamy texture of the cheese. Whether cooked over a wood fire or under a modern heat source, the melting texture and harmonious taste of Raclette du Valais make it a successful raclette every time.

This Swiss cheese made from raw milk is a true tribute to the know-how of artisans who perpetuate centuries-old Swiss traditions with passion and dedication.

Nutritional benefits to enjoy without the guilt

In addition to its exquisite flavors, Raclette du Valais AOP is also an excellent source of essential nutrients.

It contains high-quality proteins, ideal for muscle maintenance, and calcium, essential for bone health. It is therefore a gourmet pleasure that can be included in a balanced diet.

Guaranteed moments of conviviality

Whether for a traditional raclette evening or a unique gastronomic experience, Raclette du Valais AOP is the perfect ally. Thanks to its cast iron characteristics and balanced taste, it guarantees warm and tasty moments to share with friends or family.

How to enhance your Swiss cheese raclette

To get the most out of your Raclette du canton du Valais AOP, here are some tips:

• Prepare your accompaniments with care: melting potatoes, crunchy pickles and marinated onions form a perfect trio on a beautiful wooden plate from Misterraclette.
• Use a suitable appliance: Whether it is the traditional or modern raclette oven option, be sure to heat gently so as not to burn the cheese.
• Accompany with a good wine: A Fendant du Valais or a dry white wine will highlight the delicate flavors of the cheese.
  
  

An invitation to discover a local treasure and the history of Valais raclette and its products

Raclette du Valais AOP is not just a hard cheese, it is a culinary experience that reflects the best of Swiss tradition. By enjoying this cheese, you also support local producers who perpetuate this exceptional know-how.
Visit the Misterraclette.ch website and brand page to discover this treasure of the Swiss terroir and fully appreciate the art of raclette. Each wheel tells a story, that of our mountain pastures, our artisans and our passion for good taste.

Back to the blog with the history of the raclette knife and its origins.