Zum Inhalt springen
The origin
and their handiwork
The quality symbols.

Walliser Raclette AOP

Geographical Region

The geographical zone includes the frontiers of the canton of Wallis.


The Raclette du Valais AOP/PDO is produced from raw milk, which is delivered twice a day to the cheese factory. Feeding the cows with silage fodder is prohibited. The milk is processed in a copper kettle. The fresh cheese is rubbed with salt or plunged in a salt bath for 24 hours. During maturing time, which lasts for at least 3 months, placed on planks of red spruce the loaves are regularly washed and turned. The Raclette du Valais PDO can be marketed as Hobelkäse (to be sliced) after 9 months maturing time.


The first signs of the cheese date back to the time 400 years b.C. In the Roman period the cheese became a means of payment. Already in 1574 cheese was melted in Wallis. The expression „raclette“ comes from a local dialect and also became from 1874 the official nomination of the cheese.