French Raclette originated in the Savoie department of the Rhône-Alps region. It has been made throughout France however, for some time. The thin golden rind encases a cheese of supple texture with small holes. The sweet aromatic flavour becomes more intense when heated.
The name of this cheese is derived from the word ‘racler’ meaning ‘to scrape’ and describes the way that the cheese is traditionally prepared and eaten. The wheel of cheese is cut and heated and the melted cheese can then be scraped with a knife.
Raclette is usually accompanied by baked potatoes, cured meats and pickles, flavours that match well with the cheese’s fruity, slightly mouldy aroma and full milky flavour.
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