Origin of raclette cheese aromas
It all starts in the mountain pastures with the authentic and rustic Valais cow breeds. We find in particular the well-known Hérens cow, this cow which grazes on mountain herbs and which gives its milk, and therefore the raclette cheese, such an authentic, aromatic and full-bodied taste.
If you are in lowland pastures, the aromas of the milk will be much more lactic.
On the other hand, if you are in wooded pastures, these will be aromas that will leave much more on the mushroom, the larch, the fir.
And the higher you go in altitude, up to 2000-2400 meters above sea level, you will find rather very floral aromas, which are called flamers.
