Heated over a wood fire or an electric element, Raclette melts uniformly and is delicious served over potatoes. ‘Fromage à raclette’ is matured for at least two months. A great deal of this type of cheese is made in the Alps and in Franche-Comté. The colour of the cheese varies from white to pale yellow, while its rind is uniformly golden yellow.
Flavours & sensory qualities
The taste of this cheese is straightforward and very flavourful. Raclette is soft and can vary from white to pale yellow. It melts well, which is why it is referred to as a ‘roasting cheese’.
Serve melted over boiled potatoes, and sliced cold meats, charcuteries and cornichon pickles.