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Switzerland · Cow’s milk · ENTRY 03

Raclette du Valais AOP

Milky, herby and fruity, with an aromatic rind. Supple and elastic.

Origin
Valais · Cow’s milk · Uncooked pressed cheese
Texture
Supple and elastic
AT A GLANCE

The cheese at a glance

Milky, herby and fruity, with an aromatic rind.

Milk
Cow’s milk
Family
Uncooked pressed cheese
Intensity
Medium
01
BEFORE SERVING OR COOKING

Prepare it well, without the jargon

Take out 30–45 minutes before tasting and cut only what you need to preserve the cheese.

IN PRACTICE, STEP BY STEP
  1. Inspect the cheese and rind before cutting: remove only packaging, wax or a rind identified as inedible. Natural rinds can often remain.
  2. Take only the amount you need out of the fridge. Cheese for tasting benefits from warming slightly; for a sauce, grate or finely slice so it melts without overheating.
  3. Use a clean, suitable knife: a thin blade for soft cheese, a sturdy knife or grater for hard cheese. Promptly refrigerate the remainder.
TERMS TO KNOW
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Thinly slice
cut into thin slices or strips as evenly as possible.
Coat
cover with sauce thick enough to remain in a thin layer on food or a spoon.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
02
WHEN HEATED

How it behaves in cooking

Designed to melt into a coating; heat evenly without aiming for heavy browning.

AvoidAvoid high heat: grate or finely slice, then melt gradually to keep a smooth texture.

SÈVE MINI-RECIPE · STEP BY STEP

Quick raclette with onions

Total time · 20 min2 people

BEFORE YOU START

Weigh, grate or cut cheese before turning on the heat. Even cutting promotes uniform melting and prevents unnecessary prolonged cooking.

INGREDIENTS
  • 200 g raclette
  • 400 g potatoes
  • 1 red onion
  • gherkins
  • pepper
  1. 1

    Cook potatoes and slice red onion very finely.

  2. 2

    Melt raclette slices until the surface starts bubbling.

  3. 3

    Pour immediately over potatoes and serve with onion, gherkins and pepper.

HOW TO TELL WHEN IT IS READY

Use gentle heat and stop once the desired texture is reached; prolonged heat can separate fat from the cheese.

TERMS EXPLAINED
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Thinly slice
cut into thin slices or strips as evenly as possible.
Coat
cover with sauce thick enough to remain in a thin layer on food or a spoon.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
03 · GOOD PAIRINGS

What to pair it with

potatogherkinonionpepperdried meat
04 · SIMPLE IDEAS

Where to use it

raclettecheese toastburgergratin