Product
CHEESE MAKING
Val d’Hérens
On the mountain pasture, in the mayen, as in the village, the milk of the Hérens cows is transformed into butter, serac, tommes and raclette cheeses for which the region is famous.
Here are the different steps in the production of Raclette cheese, from the cow to the table:
THE MILK
The milking of the cows allows a certain amount of milk to be recovered. In winter, each farmer delivers his production to the cheese factory in Les Haudères. In summer, the milk is either delivered to the cheese factory or processed directly on the mountain pasture.
THE CHOICE AND TREATMENT OF MILK
When the milk is delivered to the cheese dairy, it is filtered and checked for quality. For the production of Raclette cheese AOP (Protected Designation of Origin), the cattle must be fed almost exclusively on grass or hay.
CURDLING THE MILK
Curdling consists of slowly heating the milk by stirring it constantly in a cheese vat and adding rennet. The result is a gelatinous mass comparable to yoghurt.
CUTTING THE CURD
When the curd is obtained, it is sliced to obtain the cheese grains. These determine the type of cheese: the smaller they are, the less water there is and the harder the cheese will be.
THE SHARPENING
The cheese grains are stirred and heated. If the aim is to obtain a hard cheese, the heating temperature must be higher. During this stage, the curds become increasingly firm.
MOULDING AND PRESSING
When the cheese mass has reached the desired consistency, it is poured with the whey into perforated moulds. This allows the whey to flow out and only the cheese remains. The cheese is then pressed, which removes more whey to give the cheese its final shape.
THE SALT BATH
The wheels of cheese are immersed in a salt bath to allow them to harden and form a rind. This protects the cheese from external influences and stabilises the shape. The salt also enhances the taste of the cheese.
MATURING AND REFINING OF THE CHEESE
During this period, the cheese mass turns into a firm paste, the rind develops and holes are formed inside. The duration depends on the type of cheese and its size.
For Raclette PDO cheese, it lasts at least 3 months. The maturing process consists of letting the cheese mature in the cellar by rubbing and turning them over very regularly.
QUALITY CONTROL
The last step is to examine the cheese. The opening of the holes, the quality of the paste, the taste and the appearance of the cheese are evaluated. The cheeses are graded and awards are given to the best cheesemakers. Once the cheese has passed these tests, it is ready to be sold... and tasted!
Here are the different steps in the production of Raclette cheese, from the cow to the table:
THE MILK
The milking of the cows allows a certain amount of milk to be recovered. In winter, each farmer delivers his production to the cheese factory in Les Haudères. In summer, the milk is either delivered to the cheese factory or processed directly on the mountain pasture.
THE CHOICE AND TREATMENT OF MILK
When the milk is delivered to the cheese dairy, it is filtered and checked for quality. For the production of Raclette cheese AOP (Protected Designation of Origin), the cattle must be fed almost exclusively on grass or hay.
CURDLING THE MILK
Curdling consists of slowly heating the milk by stirring it constantly in a cheese vat and adding rennet. The result is a gelatinous mass comparable to yoghurt.
CUTTING THE CURD
When the curd is obtained, it is sliced to obtain the cheese grains. These determine the type of cheese: the smaller they are, the less water there is and the harder the cheese will be.
THE SHARPENING
The cheese grains are stirred and heated. If the aim is to obtain a hard cheese, the heating temperature must be higher. During this stage, the curds become increasingly firm.
MOULDING AND PRESSING
When the cheese mass has reached the desired consistency, it is poured with the whey into perforated moulds. This allows the whey to flow out and only the cheese remains. The cheese is then pressed, which removes more whey to give the cheese its final shape.
THE SALT BATH
The wheels of cheese are immersed in a salt bath to allow them to harden and form a rind. This protects the cheese from external influences and stabilises the shape. The salt also enhances the taste of the cheese.
MATURING AND REFINING OF THE CHEESE
During this period, the cheese mass turns into a firm paste, the rind develops and holes are formed inside. The duration depends on the type of cheese and its size.
For Raclette PDO cheese, it lasts at least 3 months. The maturing process consists of letting the cheese mature in the cellar by rubbing and turning them over very regularly.
QUALITY CONTROL
The last step is to examine the cheese. The opening of the holes, the quality of the paste, the taste and the appearance of the cheese are evaluated. The cheeses are graded and awards are given to the best cheesemakers. Once the cheese has passed these tests, it is ready to be sold... and tasted!
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