Raclette
Raclette
Overview
Origin
Raclette cheese has its roots in Valais, a region with an impressive alpine landscape. It has been produced here for centuries and is closely linked to the culture and traditions of Switzerland.
History
The history of raclette cheese goes back to the Middle Ages. Originally, raclette was a simple farmer's dish, where the cheese was melted over an open fire and then served with potatoes and pickled cucumbers. Today it has become a popular social event, with friends and family enjoying raclette together.
Raclette
Taste: mild in various varieties
Appearance: with rind with natural smear formation
Maturation time: raw milk at least 6 months, pasteurized milk at least 3 months
Milk: raw milk, pasteurized milk
Production
Raclette cheese is made from fresh cow's milk. After the milk has been cheesed, the cheese is aged for a period of time to develop its distinctive flavor and texture. The traditional production method and the craftsmanship of the cheese masters help to ensure the high quality of the raclette cheese.
Usage
Raclette cheese is perfect for melting and gratinating. It is traditionally served with potatoes, pickled cucumbers, silver onions and ham. It's a convivial meal where everyone has their own raclette grill and melts the cheese right at the table. Raclette cheese is also a delicious ingredient for cheese sauces, sandwiches or salads.