Valais raclette sliced ​​cheese

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Valais raclette semi-hard cheese GUB / AOP
origin Switzerland ( Canton of Valais )
milk Cow / whole milk
treatment Raw milk
Cheese group cut cheese
Salinity 1.2-2.2%
Water content in fat-free cheese 570 at 620 g / kg wff
Fat content at least 500 g / kg fat iT, maximum 549 g / kg fat iT
Mass wheel-shaped, 29–32 cm diameter, 6–7 cm high
Weight 4.3-5.7 kg
Ripening time 2-3 months
Certification GUB / AOP since November 3, 2003

The Walliser Raclette semi-hard cheese , also called Walliser Alpkäse or Walliser Bergkäse , is a semi-hard, full-fat cheese from Switzerland . In connection with the Valais Raclette designation of origin , the specification “semi-hard cheese” is also protected ( protected designation of origin (GUB) or French appellation d'origine protégée (AOP) ).

properties

Walliser Raclette semi-hard cheese is made in flat and round cheese wheels with a diameter of 29 to 32 cm, with a straight, non-concave grain side, a regular height of 6 to 7 cm and a weight of 4.3 to 5.7 kg. The cheese has an even, natural brown-orange color and a slightly moist smear rind. The Schmiere rind has a smooth, healthy, firm and brushed surface with good properties for cheese storage. The texture of the dough is smooth, supple and fine, whereby the dough has no or only sparse, small holes with a maximum of 2 to 3 mm in diameter. The water content in the fat-free Valais Raclette semi-hard cheese is 570 to 620 g / kg wff.

Manufacturing

See Valais raclette

maturation

The minimum ripening period of the Valais Raclette semi-hard cheese is 2 months after salting at a temperature of 7 to 14 ° C and a relative humidity of 88 to 96%.

The cheeses are stored on raw red fir boards, which are washed and dried regularly, with the cheese wheels constantly being turned and lubricated with a soft brush. The formation of rind grease is caused by the natural grease culture that occurs in the dairy.

See also

Web links