The raclette cheese is an easily melted semi-hard cheese made from cow's milk. It is produced from pasteurized, thermized or raw milk. The maturation period is approximately 3 months. Raclette is also suitable as a semi-hard cheese to be consumed cold, from a 9 month maturation period, as "aged shaved cheese" (traditional "Hobelkäse").
Nutrition facts (per 100 g, information can vary depending on the type of Raclette cheese):
Raclette cheese is lactose-free and gluten-free.
Around 14'500 tons are produced in the Switzerland per year. By far the largest part is marketed under the brands "Raclette Suisse" and "Raclette du Valais AOP".
|Raclette Suisse||Raclette du Valais|
|Milk||pasteurized, thermized, raw||exclusively raw|
|Area of production||French speaking part of Switzerland, the region of Bern, Central- and Eastern Switzerland, Graubünden||exclusively in Valais, protected designation of origin (PDO)|
|Taste / flavor||mild, aromatic, tangy||fresh, tangy, alpine flora|
|Shape & weight||square, round, wheel 4.8 — 5.2 kg||round, wheel 5.5 — 7.5 kg|