Valais · Switzerland
Raclette du Valais.
Raclette du Valais melts into a luxuriously creamy blanket on your palate, carrying whispers of alpine hay and toasted hazelnuts beneath a gentle barnyard earthiness. Its semi-firm texture surrenders to warmth, releasing aromas of fresh butter and mountain soil—a cheese that feels as much like an experience as a taste. The washed rind adds subtle spice and a faint tang that keeps the overall impression refined rather than rustic.
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The story
How it's made.
Why it tastes that way.
Raclette du Valais AOP is the strictly protected Swiss designation for authentic raclette cheese from the Valais canton, made only from raw milk produced in the Valais.
The broader Raclette name is used for similar cheeses from other regions, but only Valais production can bear this AOP. The cheese takes its name from the French racler (to scrape), referencing the traditional serving method.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- washed
- Age
- 3–6 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Raclette du Valais's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Raclette.
46 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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