Valaisan cheese dish.

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Raclette. A Valaisan cheese made from the fresh milk of cows that have grazed on alpine pastures, differs in taste and texture from region to region. Alongside a well-seasoned Valaisan “croûte au fromage” (a toasted cheese speciality) and the variety of ways in which it can be prepared, and cheese fondue (Williams – tomato – or Valaisan farmers’ fondue), raclette is the most popular of the Valais’ local cheese dishes that has meanwhile become popular far beyond the canton’s boundaries. Traditionally it is melted over a wood or charcoal fire and served with potatoes and a sparkling glass of Fendant.

Raclette is not a meal to be eaten in haste. Those in a hurry must be satisfied with a sandwich. Raclette sets apart connoisseurs who know how to switch off and relax. Raclette is for friends with spirit and charm, for guests in search of genuine simplicity, togetherness, complicity without obligation.


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