Raclette

A semi-hard cheese with a grey-brown rind and golden paste. Raclette is a traditional cheese from the Savoie region and is also produced in parts of Switzerland.

The name comes from "racler" which means to scrape, and describes the way it is traditionally prepared and eaten. This cheese is placed in front of a fire and the surface of the melted cheese is scraped onto hot baked potatoes, which are then eaten with pickles.

Raclette was mentioned in medieval writings as a particularly nutritious meal consumed by peasants in mountainous Switzerland. It was then known in the German-speaking part of Switzerland as Bratchäs, or "roasted cheese." Traditionally, the Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread.

White wine: Wine of Savoie: Seyssel, Apremont, Chignin, Abymes, Mondeuse
Red wine: Juliénas (Beaujolais),

Region: Rhône-Alpes

Cow's Milk

Cylinder of 5-7 kg

Taste: Fruity

Texture: Supple