Raclette is an unpasterurised, semi-hard, cow’s milk alpine cheese made on both sides of the French/Swiss border. We get our Raclette from Thones in Savoie, France. It is made mostly with the milk from Montbeliarde, Tarentaise and Abondance cows. The milk is heated and gently coagulates, then the curd is roughly cut into 1cm cubes and pressed very gently again. It is salted and washed, then matured for a period of 3-5 months.
The rind is thin and orange in colour, and the paste is a firm pale yellow. On the nose it has a similarly aromatic smell to young Gruyere. The taste is nutty and buttery, with a nice lactic acidity. Raclette is best known for its melting ability, often served with potatoes and pickled gherkins or onions.
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