Semi-hard cheese
Raclette
Switzerland and France — Valais (CH) and Savoie (FR). Named from 'racler', to scrape — melted cheese scraped onto potatoes.
AOPRaclette du Valais AOP (Switzerland); Raclette de Savoie PGI (EU).
Profile
- Milk
- Cow's milk.
- Pasteurisation
- Raw (Valais AOP) or pasteurised.
- Texture
- Semi-firm, supple, melts smoothly.
- Flavour
- Savoury, milky, nutty.
- Aroma
- Pungent rind; mild paste.
- Rind
- Washed rind, orange-brown.
- Typical maturation
- About 3–6 months
Tasting & pairing
Melt under a grill and scrape over potatoes. Use the tasting wheel.
Food
- Boiled potatoes
- Cornichons
- Pickled onions
- Cured vegetables
Drinks (non-alcoholic)
- Black tea
- Apple juice
Optional, if you drink alcohol: Fendant (Swiss white).
Storage: Wrap; refrigerate.
How it's made
- Method
- Pressed wheels with a rind washed in brine during ripening.
- Cultures
- Mesophilic/thermophilic cultures; rind bacteria.
- Coagulation
- Rennet
- Curd handling
- Cut and stirred.
- Pressing
- Pressed.
- Salting
- Brined; rind washed.
- Ageing
- Cellars.
At home: Not practical at home
Washed-rind ageing needs specialist conditions.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- Raclette du Valais AOP — Interprofession Raclette du Valais
- eAmbrosia — EU geographical indications register — European Commission
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.