The Raclette Valaisanne AOC Manufacturing Process

Aclette Cheese Valaisan AOC

The raclette, an emblematic dish of conviviality, has its roots in the centuries-old traditions of the canton of Valais in Switzerland. Protected by a controlled designation of origin (AOC), Valaisan raclette cheese is a symbol of quality and authenticity. This article invites you to discover the meticous process of its manufacture, where each step, from the milking of cows to the finished product, is a celebration of crafts and the terroir.

The AOC is not just a label; it is a commitment to excellence and a promise of authentic flavors. Each cheese mill is a taste of its unique alpin environment. Let us follow together the rigorous course which transforms quality milk into an unforgettable raclette cheese, respecting the strict standards which guarantee the integrity of this Valaisan specialty.

Key steps in manufacturing

The transformation of milk into raclette cheese from Valais is an art that requires precision and patience. It all started with the selection of milk, which must be irreproachable and come from cows fed on grass and hay from Valaisan pastorines. This rich milk is the virgin canvas on which the taste picture of the AOC raclette will be painted.

After milling, the milk is cooled to an optimum temperature to preserve its microbiological qualities before starting the maturation process. Maturation is a key moment when milk is spialized with selected bacterial cultures, notably the RA 401 culture, which launches the essential acidification for taste development.

The presurage comes next, where the precore is thoroughly mixed to initiate the bleeding. This delicate chemical ballet should be executed at a precise temperature to ensure a perfect curd is formed. The curd is then delicately cut in the decailment process, where the grain size becomes paramount. Too big, and the cheese will hold too much moisture; too small, and the cheese yield weakens.

Heating plays its role by eliminating excess moisture and promoting the multiplication of thermophilic bacteria. The final brewing, a critical step, determines the texture of the cheese by further drying the grain before mold and pressing it, thus merging the grains into a solid grindseed. The result is a cheese which, after a patient refining, will reveal complex aromas and an ability to melt ideally in the heat of a raclette chicken.

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