The sliced raclette is made in France from pasteurized cow's milk. Its name comes from the verb "to scrape" and refers to the way this type of cheese was tasted at the time.
Indeed, it was placed in front of the hearth and scraped; as it melted, it would be put onto hot potatoes or bread. Its texture is supple, but relatively firm, and the paste is dotted with small holes.
FLAVOUR: Although its taste lingers in the mouth and spicier when melted, Savoyard raclette is a cheese with pleasantly delicate floral notes.
HOW TO ENJOY: Sliced in sandwiches, melted on potatoes, and served with cooked meats. Add to all kinds of gratins, this cheese, like most raclette cheeses, is a master key in all recipes.
