Raclette from Valais AOP

Raclette is one of Switzerland's most iconic dishes, a true culinary delight enjoyed by generations of gourmets. Among the different varieties of raclette , the one from Valais stands out in particular for its authentic character and unique flavors. But what makes it truly exceptional is its protected designation of origin (PDO). In this article, we will delve into the fascinating world of Valais PDO raclette , explain what this designation is, and clarify the difference between PDO and AOC.

What is PDO (Protected Designation of Origin)?

The PDO, or Protected Designation of Origin, is a European label that guarantees that a product is produced in a specific geographical area and according to specific know-how. For a cheese like Raclette du Valais, this means that each stage of production, from raising the cows to maturing the cheese , must take place in the canton of Valais. Raclette du Valais PDO is therefore a 100% local product, produced using traditional methods passed down from generation to generation.

As a PDO product, Valais Raclette meets very strict quality criteria. For example, the milk used comes exclusively from cows raised in Valais, fed mainly on local grass and hay. The quality of the milk , essential for cheese making, is checked daily to ensure purity and the absence of any contaminants. The manufacturing process, from the coagulation of the milk to the maturing in the cellar, is monitored with particular rigor, guaranteeing a final product that meets the highest expectations of consumers.

Difference between AOP and AOC

It is important not to confuse AOP with AOC (Appellation d'Origine Contrôlée). While AOC is a Swiss recognition awarded to local products, AOP is an extension of this concept on a European scale. AOC remains limited to Switzerland and does not benefit from legal protection abroad, unlike AOP which is valid in all countries of the European Union. In summary, an AOP product such as Valais raclette is protected against imitations throughout Europe, while an AOC product is only protected on Swiss territory.

The AOP goes further than the AOC in terms of regulation and control. For example, to obtain the AOP, a product must demonstrate consistency not only in terms of region of origin, but also in production methods, ensuring uniform quality from one year to the next. In the case of the Valais raclette , this means that production is governed by very strict standards regarding the manufacturing process, hygiene and maturing.

The manufacturing process of Valais AOP Raclette cheese

The production of Valais AOP Raclette cheese is based on ancestral practices and rigorous quality controls. Raw milk , from cows fed mainly on local grass and hay, is first filtered and heated to a specific temperature, without being pasteurized. This preserves the unique flavors and natural bacteria present in the milk, which are essential to the final taste of the cheese.

Next, specific bacterial cultures, such as RA 401, are added to promote acidification and the development of distinctive aromas. The milk is renneted, triggering coagulation, a process that lasts about 30 to 35 minutes. The curd is then cut into grains, which are stirred to allow the whey to drain and obtain a perfect texture.

After this stage, the cheese is molded, pressed, then salted. The ripening process then begins, an essential phase that can last several months. During this period, the cheese is turned and treated regularly to promote the formation of the morge, a bacterial crust that plays a crucial role in the development of the characteristic flavors of the Valais Raclette AOP.

Quality guaranteed by the AOP

What really sets Raclette du Valais AOP apart from other raclettes is the unmatched quality of the finished product. Thanks to the use of raw milk and strictly controlled manufacturing, Raclette du Valais AOP offers intense aromas and an ideal texture for raclette. Rigorous controls, from milk collection to maturing, ensure that each wheel complies with AOP standards.

Bacteriological analyses are carried out at different stages of production to check for the possible presence of contaminants such as Listeria or Staphylococci. In addition, the ripening conditions, including the temperature and humidity of the cellars, are closely monitored to ensure optimal maturation. All this makes the Valais AOP raclette a trusted product, recognized for its exceptional quality and consistency from one year to the next.

Why choose Raclette du Valais AOP, a lactic cow’s milk cheese?

Choosing Raclette du Valais AOP means supporting local producers who preserve centuries-old traditions. By purchasing this cheese, you contribute to the preservation of the Valais mountain pastures, a unique ecosystem where cows graze in meadows rich in aromatic herbs. This is reflected in the taste of the cheese, with floral notes and a characteristic creaminess that make each bite a unique taste experience.

In addition to its incomparable taste, Raclette du Valais AOP is a guarantee of transparency. Each stage of production is traced, guaranteeing that the cheese you are tasting truly comes from the Valais terroir. This level of traceability is rare and demonstrates the producers' commitment to excellence.

The four cheese dairies, Valais know-how, cow's cheese and goat's crottin

Raclette du Valais AOP is not just a cheese; it is the result of know-how passed down for generations in the region's four cheese dairies, where local specialities are carefully preserved. The production of milk , a crucial step, is carried out using methods that respect the environment and local traditions. The cows, which provide the milk needed for this cheese dish, graze in the Valais pastures, thus benefiting from a natural diet that directly influences the taste of raclette.

Among the personalities who embody this passion, Eddy Baillifard stands out. A true ambassador of raclette, he highlights local products such as goat's cheese and cow's tomme, which are among the many local curiosities. These cheeses are not only a choice content for customers, but they also evoke holiday destinations where the cheese tradition is in the spotlight. Each stage of manufacturing, marked by meticulous attention to the date and packaging in suitable bags, guarantees a high-quality product that respects the brand's standards and satisfies the expectations of cheese lovers around the world.

Conclusion

Raclette du Valais AOP is much more than just a cheese: it is a symbol of know-how and tradition, protected by an appellation that guarantees its authenticity and quality. Thanks to the strict controls imposed by the AOP, you can be sure that each wheel of Raclette du Valais that you buy meets the highest standards, both in terms of taste and health. So, for your next raclette evening, opt for Raclette du Valais AOP and enjoy an authentic product that honors its terroir.