What is the signature on the raclette cheese?
Each wheel will receive a seal of quality, an engraving and a "passport". This signature indicates the identification number of the cheese factory, the designation of origin and the date of production. In the rind of the cheese, the indication of origin is also inscribed, for example Bagnes, Gosmer, Wallis 65, etc.
Do we use raw milk to make raclette cheese?
For the production of raclette cheese, raw milk is very often used. With 100 liters of milk, about 10 kilos of cheese can be produced. The taste as well as the storage period and conditions of Raclette du Valais AOP therefore depend not only on the quality of the milk, but also on the various stages of production and their duration.
Where does the fodder given to the cows come from?
If our cheese Valaisan raclette cheese is so good, it's mainly because it's made from good cow's milk. This is milk from cows that feed all day outdoors on tasty alpine pastures or Valais pastures. Every day a cow eats around 80 kilos of grass and produces around 30 liters of milk.