Raclette ? THE raclette to be exact…
With or without snow, raclette is the rendezvous of winter.
Its consumption has even increased by 40% with successive confinements and the French now eat it all year round.
Raclette ? THE raclette to be exact…
Because before becoming this generous dish that everyone knows, raclette is first and foremost a Swiss AOP cheese made from raw milk.
This specialty of the canton of Valais owes its name to the way in which the shepherds consumed it in the mountains. Placed in front of the wood fire, the half wheel melted and all you had to do was “scrape” it to enjoy the cheese…
The tradition of raclette crossed the border with the rise of winter sports in the 1970s.
In Switzerland, raclette is produced in Valais, a southern canton where the Matterhorn rises.
In France, the Alpine Arc is the historic production area, moreover the Savoy raclette has obtained an IGP, a sign of recognition of its quality.
But the demand being very strong, manufacturers produce raclette cheese all over France: in Normandy, Mayenne, Brittany...
A little trick to know the origin of your cheese? Look for the department indicated in very small on the label, this mention is obligatory with the health approval.
