The rich flora of the Valais mountains and alpine regions, the Mediterranean climate, and the traditional production methods give Raclette du Valais AOP its uniquely fresh and spicy flavor. Raclette du Valais AOP is a semi-hard, full-fat raw milk cheese. Legend has it that Léon, a Valais winegrower, invented raclette. On a cold day, Léon warmed a piece of cheese over an open wood fire and enjoyed the melted cheese. Thus, the quintessential Valais dish was born. A dish that has since caused a sensation far beyond the borders of the region. Cheese melting was already known in Valais in 1574. However, the cheese was not officially named raclette until 1874. Raclette is derived from the word racler which in the local French dialect means to scrape. This scraping refers to the way the cheese is gently scraped or from the wheel after melting over the fire.

Servings: Dependent Upon Wheel Size

INGREDIENTS

½ wheel of Raclette du Valais AOP (approx. 2.4 to 2.5 kg)
1.6 kg small boiled potatoes
Pickles (optional)
Pearl onions (optional)
Wine recommendation: Fendant white wine from Valais.
Raclette du Valais AOP can also be prepared in raclette pans. However, care must be taken to ensure that the cheese is not heated too much or for too long.

STEPS

1) Place half a wheel of Raclette du Valais AOP under a raclette grill. Hold the cheese at least 6 centimeters below the heating element

2) When the cheese surface melts, scrape the molten layer off with a knife onto a preheated plate. Tilt the cheese downwards towards the plate while doing so.

3) Originally, Raclette du Valais AOP was melted over an open wood fire. This method of preparation has been increasingly replaced by the raclette oven since the 1950s. However, to offer guests a special atmosphere when enjoying Raclette du Valais AOP, many Valais restaurants still melt the cheese over an open wood fire.