Raclette du Valais AOP

Raclette du Valais AOP

the Queen of Raclette

a raw milk cheese from feisty Eringer cows. As a snack or melted. It has a delicate and creamy taste with an acidic note. It has silky smooth taste notes of beef broth and sweet pie crust.

CHEESEMAKER

Baillifard family – an affair of the heart

“I’m Eddy Baillifard, raised in Val des Bagnes, and even as a child I spent a lot of time with the Eringer cows of my grandfather, who was the village cheesemaker of Bruson at the time. And so the tradition continues. My son Jonathan also grew up with cows and cheese. Not only cheese is in our blood, but also the marketing of Raclette du Valais. So we present raclette at various events, such as the opening of the Olympic Games in Soeul. The marketing of Raclette du Valais is a matter close to our heart, because we represent our values and traditions alongside the natural raclette”.

Story

Val des Bagnes – Origin of Raclette

The Val des Bagnes is also called the “Capitale de la Raclette”. It is said that on a cold autumn day during the harvest, winegrowers used to make a fire, melted cheese and thereby invented the Valaisan “national dish”. One thing is clear: Raclette du Valais AOP is the most original of all raclette. The fact that it is allowed to call itself that requires the fulfilment of a strict specification. The milk comes exclusively from the Eringer cows – a local, strong cow breed – and is processed raw into raclette. The Eringer cows don’t give much milk, but the better is its quality. And this is clearly evident in Raclette du Valais AOP.

PROFILE & CHARACTER

Raclette du Valais AOP:
“the Queen of Raclette”
a raw milk cheese from feisty Eringer cows. As a snack or melted.
RAW INGREDIENTS:
fresh raw milk from tough Eringer cows
FAT CONTENT:
50% FDM
WEIGHT PER WHEEL:
approx. 3.5 kg (7 lb)
AGE:
4 months
TEXTURE:
delicately creamy, very good melting qualities
CRYSTALS:
no
AFFINAGE:
at the dairy Champsec
BRAND:
selected & proved