Raclette cheese has been made in Valais for 400 years. The word ‘Raclette’ is used in literature for the first time in 1874. The particular flora of Valais influences the taste of the milk and the cheese it makes. The Valais Raclette cheese is made only with raw cow’s milk from Valais. The ways of fabrication and maturing come from the old traditional methods of the village cheese dairies and artisan producers.
The best period for tasting this cheese is between November and February, after it had been matured for 3 to 6 months, for a weight of 6kg. There are several varieties; with white wine, smoked, peppered and with herbs.