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Cheese from France, Savoie and Haute-Savoie, with some municipalities of Ain and Isère
Raw or thermised cow milk, mostly from Abondance, Montbéliarde and Tarentaise cows, is seeded with a thermophilic streptococcus and lactobacillus and set with calf rennet at 32–36 °C. The cut curd is stirred, warmed to no more than 40 °C, washed to remove lactose, pressed and left to sour for at least 5 hours before brining. The wheels ripen at least 8 weeks on wooden boards and grow a smeared yellow to brown rind.
| Cow milk, raw or thermised, may be partly skimmed | Pasteurisation, microfiltration and bactofugation are banned[rac-cdc] |
| Starter with at least one thermophilic streptococcus and one thermophilic lactobacillus | [rac-cdc] |
| Rennet or macerated abomasum of unweaned calf | [rac-cdc] |
| Calcium chloride (optional) | [rac-cdc] |
| Salt, as a brine bath | [rac-cdc] |
| Starter | thermophilic streptococcus and thermophilic lactobacillus (required) |
Total time across the recorded steps: 56 days
What changes: Starting material: cold-stored raw or thermised cow milk
The milk may be thermised and partly skimmed; pasteurisation and other treatments are banned.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw or thermised cow milk, mostly from Abondance, Montbéliarde and Tarentaise cows, is seeded with a thermophilic streptococcus and lactobacillus and set with calf rennet at 32–36 °C. The cut curd is stirred, warmed to no more than 40 °C, washed to remove lactose, pressed and left to sour for at least 5 hours before brining. The wheels ripen at least 8 weeks on wooden boards and grow a smeared yellow to brown rind. Made in 7 steps over 56 days. The longest step, ripen on wooden boards, takes at least 56 days (INAO 2015). A thermophilic streptococcus and a thermophilic lactobacillus, the minimum seeding the specification requires does most of the fermenting.
| Main step | at least 56 daysSet[rac-cdc][rac-eu2016] | Ripen on wooden boards |
|---|---|---|
| Temperature | up to 8 °CSet[rac-cdc] | Store and prepare the milk |
| Acidity | pH at least 5.5Set[rac-cdc][rac-eu2016] | Ripen on wooden boards |
The specification requires thermophilic cultures and washing out lactose, to which it credits a low L-lactate level and a marked stringy melt. Wheels ripen at least eight weeks on wooden boards, and the PGI may use thermised as well as raw milk.
Milk is held at 8 °C or less for at most 36 hours, or 4 °C or less for at most 48 hours, before renneting. The milk may be raw or thermised, and the cheese ripens at least 8 weeks, which is under 60 days. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age.
Every number is labelled with how it is known. How this atlas is made
The specification says herders in the Middle Ages ate a half wheel of cheese melted in front of a wood fire, and that the name raclette, from scraping the melted face, appeared in the early 20th century. It says raclette machines were developed in Savoie by the firms Rippoz and Téfal in about 1975, and that the growth of ski resorts in the 1970s added to the cheese's fame.
