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Cheese from Switzerland, canton of Valais
Raw cow milk is seeded with lactic cultures, warmed to 32 °C, set with calf rennet at 30–33 °C, cut, washed with water and stirred at 36–45 °C. The pressed wheel drains to about pH 5.0, is brined, and ripens at least three months at 7–14 °C on red-fir boards while its smeared rind is brushed. Made in 7 steps over 3 months. The longest step, ripen on red-fir boards, brushing the smear, takes at least 3 months (Swiss Federal Office for Agriculture (OFAG) 2023) and runs at 7–14 °C (Swiss Federal Office for Agriculture (OFAG) 2023). Lactic cultures specific to Raclette du Valais and Smear (morge) flora native to each dairy; Brevibacterium linens may be used after a long break in production do most of the fermenting.
| Main step | at least 3 monthsSet[rac-cdc] | Ripen on red-fir boards, brushing the smear |
|---|---|---|
| Temperature | 7–14 °CSet[rac-cdc] | Ripen on red-fir boards, brushing the smear |
| Acidity | pH 4.8–5.2Set[rac-cdc] | Pre-press, mould and press |
| Raw cow milk · Cooled only; no heat treatment. From at most two successive milkings[rac-cdc] | |
| Calf rennet · Only animal rennet from calf stomach is allowed[rac-cdc] | |
| Lactic cultures specific to Raclette du Valais · Listed by the producers' group[rac-cdc] | |
| 10–15 % of the milk volume | Drinking water · Added to wash out lactose (optional in alpine dairies)[rac-cdc] |
| Salt · Brine or dry salt on the surface[rac-cdc] | |
| Smear (morge) cultures · From the dairy's own flora; Brevibacterium linens allowed if that fails[rac-cdc] | |
| Starter | lactic cultures specific to Raclette du Valais; natural smear flora on the rind |
Total time across the recorded steps: 3 months
What changes: Starting material: raw cow milk from the Valais, cooled but never heated
Output: raw milk.
Microbes at work in this step
raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raclette du Valais must be made from raw milk, and the curd is washed with 10–15 % water before it is heated. Its rind is a smear grown from each dairy's own flora, and wheels are stamped with the name of the alp or dairy. The long-aged à rebibes version is soaked, scrubbed and oiled to be shaved thin.
The milk is raw; the specification bans any heat treatment other than cooling.
Every number is labelled with how it is known. How this atlas is made
