How is raclette cheese made?

Manufacturing begins in the tank at cheese. The cheese maker gently heats the milk to 32 degrees, while stirring it, then adds rennet and lactic ferments, which make the milk coagulate. He uses an instrument called the curd slicer to cut the resulting mass. This operation makes it possible to separate the fine grains of cheese, called the curd, from the whey. When the curd has reached the right consistency, the paste is poured into moulds, which are turned over several times during pressing. After pressing, the cheese is immersed in a bath of brine. This step draws even more water from the edges of the wheel and forms the crust.

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?

D'où provient le fourrage donné au vaches ?

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.

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