Scraper

The Raclette (with the masculine) is a Fromage of origin Suisse of the Canton of Were worth, containing milk believed and answering a precise schedule of conditions. Cheeses with scraper of the pasteurized type are also manufactured today in France in the areas of Auvergne, of Savoy, Franche-Comté and Brittany.

It is a cheese containing cow's milk, with not cooked pressed paste, whose grinding stone has an average weight of 6 kg. He is proposed in many alternatives, with the white Vin, smoked, with pepper or with grasses.

Its period of optimal tasting is spread out November at February after a Affinage from 3 to 6 months, but it is excellent all the year. It is a convivial cheese par excellence, and the best way it of consuming, it with friends, around the scraper furnace, been useful is melted with potatoes or Charcuterie of mountain. In Switzerland the scraper is eaten accompanied by an hot drink or a light white wine like the Splitting.

The scraper (with female) is a typical Valaisan dish obtained by scraping a cheese spread half-grinding stone on its surface by the proximity of a source of heat. Scraper furnaces are sold in the cantons of Were worth and Vaud, to hold the cheese half-grinding stone with the ideal distance to melt it. It is also possible to heat cheese with the wood fire, but this technique is more difficult, from the position lying of the cheese, which, while melting, will tend to run and be spread out.

In the French restaurants, the scraper furnace is often installed with same the table and scraping is with the load of the guests. In Switzerland, a " racleur" professional serves all the restaurant permanently, and its furnace is installed on a separate table or close to the wood fire.

AOC Raclette of Were worth

The Raclette of Were worth obtained a at the end of 2003 AOC in Switzerland: this AOC only limits the production of the scraper to the Valais and fixes a precise schedule of conditions for its manufacture (believed milk,…). This AOC is the subject of an important controversy, because an significant amount of cheeses with scraper are produced in other cantons and according to other methods, while using the imaginary Valaisan (traditional Valaisan villages on the illustrations, using name of marks of the terms of the Valaisan patois) like means of promotion. A recourse was deposited by these manufacturers near the Federal court to Lausanne in order to cancel this AOC. The recourse of the opponents was accepted in 2007 and name AOC is not authorized any more, with the reason that Raclette indicates a culinary preparation (the scraper) and not a cheese.

In Valais, the tradition is that scraping is made by the men. It is still strongly respected in certain areas of the canton, like Bagnes, Evolène, Nendaz, Savièse, Veysonnaz and Vernayaz.

Scraper of Savoy

The Scraper of Savoy , entirely with the believed milk provided by the farmers of the 5 communes of the Massive of Chambotte, manufactured and is refined by their fruit-bearing.

Its period of optimal tasting is spread out October at December after a Affinage from 4 to 5 months, but it is also excellent from August at April.

Scrapers of Quebec

Three cheeses with scraper are produced in Quebec:

  • the Scraper of the Appalachian Mountains
  • the Scraper Fritz
  • the Scraper of Oka

Scrapers of Australia

Two cheeses with scraper are produced in Australia:

  • Heidi Farm Scraper
  • Maleny Scraper

External bonds

  • What is Raclette
  • Raclette of Were worth
  • Fiche AOC of the Scraper in Switzerland

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