Once the cheese began to melt ... using traditional ingredients and authorized techniques. Only Raclette du Valais, made with raw milk in the canton of Valais, carries this designation.

Raclette cheese, a semi-hard cow’s milk cheese, is most known for its superb ... Use separate utensils for raw and cooked ...

Alpage de Tanay, from Wallis, won the most hotly-contested crown for raclette with raw Alpine milk, a category only open to cheeses made in Alpine pastures between June 15 and July 15. Fromagerie ...

In the Swiss Alps, world’s best melted away the competition at the first Raclette World Championships last month. Nearly 90 cheeses were put to the test in Morgins, a village in Wallis – the ...