Raclette du Valais AOP
According to legend, the Valais vintner Léon is supposed to have invented raclette. One cold day he warmed a piece of cheese over a wood fire and enjoyed the melted cheese. Produced in the Valais, today the cheese is enjoyed as a special culinary treat. Raclette tastes just as delicious during the winter as in summer. Eating raclette outside is a particularly enjoyable experience, with the cheese melted over an open wood fire.
Raclette Tasting Outdoors
Walliser Raclette AOP is a semi-hard cheese made from full-cream untreated milk. The rich flora of the Valais mountain and alpine regions, the Mediterranean climate and traditional workmanship give the Walliser Raclette AOP its unique fresh and tangy taste. It is ideal for any season, but tastes best in the summer months, eaten outdoors. Whether at a cattle drive, a music festival or, in the traditional fashion, around a bonfire.