Made by only 6 local farmers and dairies (Valais, Switzerland)
An ancient mountain cheese common also to the Savoie region in France. This raw cow's milk cheese derives its name from racler, meaning to scrape, which describes the way the local people use this cheese. Traditionally, a large cheese was cut in half and leaned against a stone facing the open fire. The outer layer of the elastic interior was allowed to heat up gradually, and when it started to crinkle and change color, people would smother baked potatoes in hot melting cheese. The rich and nutty aroma of the cheese is the perfect partner for the potatoes but it also pairs up well with cooked and cured meat.