The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the both taste very similar. Raclette has a semi-soft interior dotted with small holes, and a rosy, inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, our French Raclette tends to have a strong, pungent aroma that is not for the timid. This cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables, and sliced meats.
Region, Country: Savoie and Haute-Savoie, France
Milk Type: Cow
Aged: 4-6 Months
Producer: Pascal Beillevaire
Flavor: acidic, milky, nutty, sweet