French Raclette
SKU:
$18.75
$18.75
Raclette (rah-klet)
is the world's most famous melting cheese, and is made in both the Swiss and French sides of the Alps. The French version is slightly softer than the Swiss, and has a smooth and creamy flavor. Raclette takes it's name from the French verb racler, meaning "to scrape." Traditionally, Alpine cheese makers would have a lunch of boiled potatoes and cornichons topped with the melted cheese, scraped from a nearby fire-heated boulder! Pay homage to this old tradition and melt the cheese atop your favorite root vegetables.
Origin: French Alps
Milk: Raw Cow Rennet: Animal Age: 5-6 months
Look: Thin, brownish-orange colored rind and a pale yellow paste with a few scattered open holes
Feel: Creamy, firm, open, smooth
Smell: Pleasant fruity aroma
Taste: Acidic, milky, nutty, sweet
Pairs well with: Alsatian whites, merlot, lager
Tastes good with: Use in fondue; melt atop roasted root vegetables; scrape onto plates of small potatoes, cornichons, pickled onions, and charcuterie. If eating as a table cheese, serve alongside charcuterie, dried fruits and nuts, and quince paste.
Recipe: Flatbread with Saint Nectaire and Raclette
is the world's most famous melting cheese, and is made in both the Swiss and French sides of the Alps. The French version is slightly softer than the Swiss, and has a smooth and creamy flavor. Raclette takes it's name from the French verb racler, meaning "to scrape." Traditionally, Alpine cheese makers would have a lunch of boiled potatoes and cornichons topped with the melted cheese, scraped from a nearby fire-heated boulder! Pay homage to this old tradition and melt the cheese atop your favorite root vegetables.
Origin: French Alps
Milk: Raw Cow Rennet: Animal Age: 5-6 months
Look: Thin, brownish-orange colored rind and a pale yellow paste with a few scattered open holes
Feel: Creamy, firm, open, smooth
Smell: Pleasant fruity aroma
Taste: Acidic, milky, nutty, sweet
Pairs well with: Alsatian whites, merlot, lager
Tastes good with: Use in fondue; melt atop roasted root vegetables; scrape onto plates of small potatoes, cornichons, pickled onions, and charcuterie. If eating as a table cheese, serve alongside charcuterie, dried fruits and nuts, and quince paste.
Recipe: Flatbread with Saint Nectaire and Raclette
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