Raclette Savoie

COWS, UNPASTEURISED, FRANCE

Acidic, milky, nutty, sweet - Raclette is a semi-hard cheese. Traditionally the wheel is cut in half and heated over a fire or under a raclette grill. As the cheese melts inside the rind, it is scraped onto individual plates.

While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavour. Traditionally called Valais Raclette or Fromage a Raclette. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’.

Pickled vegetables like cornichons and onions are often served with the cheese. You can also serve the melted cheese with raw or cooked vegetables like broccoli, cauliflower, mushrooms, and potatoes.