Raclette cheese . It is a cheese of Swiss origin from the canton of Valais .
Summary
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- 1 Ingredients
- 2 Tasting Period
- 3 Features
- 4 Controlled designation of origin (AOC)
- 5 Sources
Ingredients
It is made with raw milk of cows and usually in the form of large wheel of approximately 6 kg. Several pasteurized raclette cheeses are made in the French regions of Savoie , Franche-Comté , Auvergne and Brittany . Recently, variants of the original raclette have been created: white wine , smoked, pepper or herbal.
Tasting Period
Its optimal tasting period lasts from November to February, after a cure of three to six months, although it is excellent at any time of the year.
Features
The raclette (in female) is a traditional dish valaisano, which by their sociable nature has spread to many countries. Traditionally, cheese was melted by bringing it closer to a heat source such as an oven or hot coals . Today, it is consumed among friends around an electric grill also called a raclette [1] or sometimes a raclette. [2] The cheese is served melted with cooked potatoes , with sausages and pickles . In Switzerland , raclette is eaten accompanied by a hot drink or a light white wine such as Chasselas .
Controlled designation of origin (AOC)
Raclette cheese obtained the AOC distinction in Switzerland in late 2003 . This distinction limits the production of the raclette to the Valais territory and sets precise quantities for its manufacture (quantity and proportions of the ingredients). This AOC has been the subject of controversy in Switzerland, as a significant number of raclette cheeses are produced by other methods in other cantons, although using the canton’s fame to some extent to promote itself.
