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At the first Raclette World Championship, 30,000 portions of cheese and four tons of potatoes were eaten over three days. In the end there was a local winner.
Did we know it: The best raclette cheese comes from Switzerland, more precisely from Champéry and Vouvry in Valais and Giswil in Obwalden. Two cheese dairies and an alp won the Raclette World Championship in three different categories. A total of 87 types of cheese from seven different countries were tasted, according to the organizers.
It’s also exotic
In addition to Switzerland, France, Italy, Belgium and the countries Romania, Canada and Great Britain took part in the world championship, where you wouldn’t expect raclette producers when it comes to cheese wheels. After all: Behind the Canadian candidate is an exiled Valais native who produces raclette cheese overseas. The Romanian, in turn, got such a taste for processed cheese during his time as a doctor in Valais that he decided to produce it at home. But apparently he couldn’t come close to the original.
And it would have been even more exotic: the organizers had hoped to also appeal to producers from Japan, Brazil and Argentina, but administrative difficulties thwarted these plans.
The best cheese comes from Switzerland
However, it must be said that the competition was held in Switzerland, but not on neutral ground: the judges met in a hall in the village center of Morgins (VS) to taste the different wheels of cheese. These were divided into three categories: raw milk from the alp, raw milk from the dairy and other raclette cheeses.
Legend:
Crispy but not burnt. That’s how you like raclette. And only with potatoes, the expert knows.
Keystone/JEAN CHRISTOPHE BOTT
After all, the jury was diverse. It was made up of 50 experts and consumers. And in a first step I made a selection of 20 percent. These selected products were then evaluated by eight internationally recognized judges. Color, shelf life, texture, strength, flavors – nothing was left to chance.
In the raw milk cheese category, first place went to the cheese dairy “Le Pont” in Champéry (VS) and in the alpine raw milk category to the Alp “Tanay” in Vouvry (VS). The cheese dairy “Seiler Sélection by Wyssmüller Maître Fromager” from Giswil (OW) won in the “other cheese” category.
30,000 raclettes and four tons of potatoes
The World Cup attracted more than 10,000 visitors. Over the three days of the event, around 30,000 raclettes were served and four tons of potatoes were delivered.
There were a dozen “cheese scrapers” working behind the scenes. These volunteers have the challenging task of making perfect raclettes, especially at the right temperature and without burning the top.