Natural Raclette Satisfaction is a taste

Semi-hard cheese affinated for 4 months, mildly spicy. Specially matured in moist and warm cellars, with natural rind.

Ideal for raclette and warm cuisine but also as a light dessert cheese.

The special ingredient in this cheese is satisfaction. With each raclette, it spreads throughout the room and between the people enjoying the meal together

It brings a mild spiciness to the round and accompanies you for a long time in your own memories of the moment.

Raclette nature
Raclette nature

A cheese to enjoy forever

After I created the Red Wine Raclette, I thought it needed nothing more. But my customers kept asking for natural raclette from Affineur Walo. Again, I followed their requests and kept an eye out for a suitable cheese. It was difficult to find the right one and at some point I had tasted so much raclette cheese that I thought I would never see another one like it.

Then I remembered a young cheesemaker who makes many specialities – including raclette. I told myself it was worth a try and went to see him.

The cheese was excellent, but too young. After a long discussion, I persuaded the cheesemaker to let the raclette mature for 2 months longer.

After 2 months, we tried it again and it tasted perfect. Satisfaction filled me and I knew I could never get sick of this cheese.

Affineur Walo’s Natural Raclette cheese was born.

cheese made for those special evenings that you never forget. I talked to many cheesemakers and customers, but I couldn’t come up with a bright idea and decided to stop the project.

Then one night, I sat comfortably at home, a glass of red wine in my hand, philosophising about the meaning of life. A cosy round of good cheese, bread and red wine … and suddenly my raclette project came to mind again. I found the combination of red wine and cheese so tempting that I decided to mature a raclette with red wine.

I discussed this with Peter, the cellar master, who said it couldn’t be done. But after long discussions, he agreed to give it a try. After four months we had the perfect raclette cheese with a seductive red wine note.

The Affineur Walo red wine raclette was born, with the typical dark rind. It melts delicately, with a fine red wine flavour.

Region Switzerland
Type Semi-hard cheese
  • 6 - 7 kg 30 x 30 cm square or round, washed and vacuumed before shipping
Milk Cow's milk
Rind smeared, dry, light brown
Texture yellow, small holes possible
Taste mature, medium strong
Ingredients milk, salt, rennet, natural starter cultures
Affinage 4 Month
Rennet animal

Physical composition

per 100 gram

Energy 368 kcal
Dry matter 59 g
Protein 24 g
Water 41 g
Fat in dry matter ≥45 %
Fat in total 26 g
Saturated fatty acids 17 g
Trans fat 1 g
Salt 2 g

Microbiological analysis

Coliform < 10 / g
E coli < 10 / g
Staph. (coagualase positive) < 100 / g
Salmonella none in / 25 g
Listeria none in / 25 g
Mould < 1000 / g
Antioxidants none
Antibiotics and hormones none


The product contains no allergens except for milk and milk derivatives.

Lactose free (less than 0.1 g / 100g)


Back to overview:

Interested? Questions?

Contact us

Walo von Mühlenen AG
Postfach 295
3186 Düdingen
E-Mail: hc.olawrueniffa@ofni