Washed Rind - Switzerland
Not all Raclettes are born equal. Much like Cheddar, Raclette has been copied so many times, that precious few people have tried the original. Raclette du Valois is everything a true Raclette should be. Ours is made high up in the Swiss mountains at Augstbord Dairy in the village of Turtmann. Milk is collected from the local famers in the Augstbord Co-operative. Their herds graze the land that ranges from 600 metres above sea level at the valley floor, to the slopes below the Turtmann glacier, which sits at a dizzying 3000 metres. The Alpine pasture is strewn with a wide variety of flowers and it is these meadows that provide the perfect raw material for this Raclette. Of course, the cheesemakers’ skill and dedication play no small part in the quality of this cheese too.
The cheese is named after the French / Swiss dialect word ‘racler’, which means ‘to scrape’; and it refers to the way that the cheese has always been eaten. Traditionally, it was cut and held over an open fire until the surface bubbled, at which point it could be scraped with a knife onto a waiting bowl of piping hot potatoes, and eaten alongside local charcuterie, and pickles, such as cornichons.
The fruitiness of the cheese intensifies at it heats and begins to caramelise on the edges. Together with its accompaniments, Raclette makes a delectable fireside picnic.
*A whole Affineur Walo Raclette du Valais weighs approximately 6kg. Smaller weights are a cut of a whole cheese.
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We select and mature traditionally-made artisan cheeses from independent producers who prioritise quality over profit.
For over thirty years we have nurtured and supported the cream of British cheesemakers, and we played an integral role in the revival of traditional British cheesemaking in the early 1990s.
We produce our own range of Partners for Cheese, and our cheese and partners are supplied to hundreds of UK retailers and exported to over 50 countries world-wide.
We were founded in 1990 by Ann-Marie Dyas, a renowned judge at both the British and World Cheese Awards and winner of the Guild of Fine Food Lifetime Achievement Award. Ann-Marie was committed to the survival and growth of traditional cheesemaking and to introducing and sharing farmhouse cheeses, as well as the stories behind them, to as wide a public as possible.
Ann-Marie's mission was "To seek out the best, and, when it’s been found, to keep looking". This same tireless pursuit of excellence is the core value across the company.
From the producers we choose to work with to the coffee we serve in our café, we want to give the best possible experience, while continuing to find ways to improve upon it.
If you order with us before noon, Monday to Friday, we are able to arrange for your parcel to arrive on the following day (except to certain postcodes in Scotland).
We have a calendar feature on our checkout page that enables you to select a delivery date of your choosing.
Our mail-order department is not available at the weekends, but our shops are open. Please see our shop page for further information.
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