Raclette - original
Raclette is an ancient mountain cheese common to the Savoie region in France and the canton of Valais in Switzerland. It derives its name from racler, meaning to scrape, which describes the way the local people cut this cheese.
Raclette is a semi-soft cow's milk cheese, unpasteurized, with a dark-beige slightly sticky rind and a light yellow paste. It has a pleasant flavor but it gets particularly tasty when heated in front of a fire or under a hot grill and only then the full aroma intensifies.
Traditionally, a large cheese was cut in half and leant 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 the hot melting cheese.
The rich and nutty aroma of the cheese is the perfect partner for the potatoes but it also pairs well with cooked and cured meat. Today, the traditional dish can be created by heating slices of cheese under the grill and served with tea like in Valais or with white wine such as the traditional Vin de Savoie.
Our raclette is made by Societe Laiterie de Vichy. It is a flavourful thermised cow milk cheese. It is matured for a minimum of 2 months.
Ingredients: Thermised cow's milk, starter culture, lysozyme (inc egg)
Allergens: Cow milk, egg