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Where there is "Raclette du Valais"

For the family gathering at Christmas, I had purchased a half-Racette cheese on the market at the cheese stand Jörg. Walliser Raclette cheese with denomination of origin "Raclette du Valais" could not be obtained. No wonder the production of raclette cheese is only 2,000 T per year, which is also eaten mainly because of the price of the Swiss themselves. There are strict production guidelines, as set out in a 10-page specification. The main points: The cheese may be made only from raw milk from cows that can eat only hay and grass from the farm, no silage, no purchase of food, done only by certified farmers. Minimum maturity period under specific conditions for 3 months. After 12 months storage, the cheese is called "mountain cheese" and is still solid and strong in taste.


This is in contrast, production in the rest of Switzerland Ts 11,000 pa This cheese is exported under the simple name "raclette cheese" to Germany, but is clearly in the decline in quality, but also much cheaper. Made from pasteurized milk industry, which is not particularly food regulations. The name is not protected, is also used by German dairies in the Allgäu. I felt the quality and cheese making, like Scheib Latvians in the block, So as a typical industrial cheese. The taste was bland as young Dutchman. An important point that the bark did not stop, so the cheese side under the spotlight expired, which can not be accepted.

I will continue looking to get an original cheese with denomination of origin "Raclette du Valais". Can anyone give me a hint?



link to the specifications Walliser Raclette cheese http://www.blw.admin.ch/themen/00013/00085/00094/00398/index.html?lang=de&download=NHzLpZeg7t

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"gourmet" cooking course

Peter Kraus, head in his cooking series in VHS Herne provided an evening of cooking with offal. Fortunately, there were 12 partial wedding / one inside to deal with this less-popular topic.


guts in this country fall into disrepute: they were contaminated with pollutants especially. This seems to be exaggerated, as it usually the intestines before watering to flush particularly in renal possibly urethral. Less well known is that especially liver, brain and kidney high-quality amino acids. They are also a depot for vitamins, which typically tierischen Ursprungs sind und nicht über vegetarische Kost kompensiert werden können. Dies ist wohl auch der Grund, dass Fleischfresser in der Natur Innereien bevorzugen und sie zuerst fressen.

Was besonders die Spitzenköche reizt, ist der typische Geschmack der einzelnen Organe. Schieres Fleisch wird erst durch Salz und Gewürze schmackhaft. In romanischen Ländern wie Italien, Frankreich, Spanien usw. stehen Innereien ganz oben auf der Speisenkarte und sind hier auch relativ teuer, was in Deutschland nicht der Fall ist.

Es bedarf schon einiges Koch Know How, um mit Innereien umzugehen, da Unterschiede in der Behandlung, vor allem in den Koch- und Garzeiten gegeben sind. Dies ist davon abhängig, ob es sich um a muscle organs such as tongue, heart, or a gland, such as liver, sweetbreads, etc. is. The normal meat offal close to have longer cooking times, while kidney, liver and brain will always cooked only briefly, since they are usually hard and tough.

Peter had brought several modern recipes that only some could be cooked for time. http://genussbereit.blogspot.com/. In order to achieve were the following dishes:

- tripe soup with herbs and cream
- Sour tripe, Swabian way potato Puré
- sweetbreads with cabbage and potato purée
- pig kidneys, sweet and sour with potato Puré
- calf's liver, Florentine style with tomatoes and grapes
, - winter salad

I have tasted the pig kidney and calf liver very well. In the pig kidney it was the fact that I usually only eat veal kidneys and I have always thought, pig kidneys are inferior, what if none is correct. In the liver, it was the taste combined with fresh tomatoes and grapes.

All participants agreed that the prejudices against innards are unfounded. One must only correct and tasty cooking.

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guts "kind of duel" in the IGZ, Herne, West ring 3003

I would like to report an exhibition opening in the IGZ, West Ring 303, Herne. The artist Kasimir Rajkowski (1936) and William H. Consumed (1933) are a generation. You have both the war and postwar period, met bitter but on different pages. This has influenced both.

Rajkowski was born in Poland and graduated from the Gdansk University to study art. Until moving to West Germany, he worked as an art teacher and freelance artist in Poland. He was mainly in the Eastern bloc, many international exhibitions.

1992 he moved to Herne and moved to smaller works on paper and collages. His style was and is abstract / informal, but precise in this sophisticated technology, issued for all work is visible. His wood collages are reminiscent of Schwitters.

Zehrt has learned a typesetter and later studied graphic design at the Folkwang School and the University of Wuppertal. He then spent many years working in advertising agencies and as a freelance graphic designer / artist in various functions.

The focus of his work is similar to Casimir paper work in, but also in sculptures and paintings canvas. It can be seen in its work to the close familiarity with his original job as a typesetter. The exhibited works are mostly recent and deal with the world of letters, he referred to as "Type-Art".

The exhibition runs until the end of December and that during the business hours of the IGZ Mon - Tue to visit. Well worth a visit if one is interested in very different views of art in contemporary art.