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Raclette
Raclette
General information: Origin: Savoie Cheese group: Pressed, uncooked cheeses Milk type: Cow's milk Strength: Medium Taste: Medium, aromatic Fat content: 48% Season: Year-round
Description: Raclette is a traditional cheese from the Savoie region and is also produced in parts of Switzerland. It is ripened for at least 8 weeks when the flavour and excellent melting qualities develop.
The name comes from "racler" which means to scrape, and describes the way it is traditionally prepared and eaten. The cut surface of a whole Raclette is melted in front of a fire/raclette grill and the melted cheese is scraped off ("raclé") on to boiled potatoes, cold meat and gherkins.
Raclette is very versatile with excellent melting properties and unique flavour. Try it melted on your favourite meal.
Suggestions: Raclette is a very well-known Swiss recipe made with Raclette, boiled potatoe, ham and viande des Grisons.
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