Raclette is a semi-soft cow's milk cheese made on both sides of the French and Swiss Alps. Fromage à Raclette, as it's traditionally called, is made using ancestral methods with unpasteurized milk of cows grazing on the alpine meadows. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. The cheese has got a thin, brownish-orange coloured rind and a pale yellow paste with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer, with a smooth and creamy flavour.
To try Raclette the traditional way, melt the cheese in front of a fire or on a special raclette machine, and scrape the melted parts onto your guest's plates... or bread... or potatoes! Serve with small potatoes, gherkins, pickled onions and dried meat.
Price per kg.: $43.90
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