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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