The cheese maker regularly monitors the progress of the cheese, turning it over, rubbing it with salt paste and spraying it with water to promote the growth of bacteria and eliminate mold.
In order to develop their full taste, both fresh and full-bodied, the cheeses spend at least three months in the cellar.
Once the cheese has reached the desired maturity, it is removed from the maturing cellar. Before the sale, the cheese maker performs a taste test to ensure that the cheese has reached the desired quality.
The cheese maker plays a crucial role in the ripening process of AOP raclette cheese. He must be both an expert in milk production and cheese processing, and a master of ripening cellars to ensure that each cheese reaches its optimum taste potential. The end result is a top quality PDO raclette cheese, which has a rich and complex taste with a melting texture and a delicious aroma.
Why ripen a cheese?
Ripening is a crucial step in the production of cheese. Last phase after curdling, molding and draining, ripening brings the cheese to its optimal maturation so that it can be savored at its true value.
Thanks to the richness and diversity of the flora of the mountains and mountain pastures cheese, each wheel reveals a unique palette of aromas at the end of the process. Tasting Raclette du Valais AOP is therefore a very special experience.
