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Made from cows milk, Raclette is a semi-firm, salted cheese with an aromatic flavour and a fragrant creamy texture. It melts well with a full, milky flavour, thanks to an ideal fat and moisture ratio.
Raclette is also a dish indigenous to parts of Switzerland, Wallonia and France. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates. Traditionally, it is accompanied by small firm potatoes, gherkins, pickled onions, dried meat, such as prosciutto and viande des Grisons, sliced peppers, tomato, onion, mushrooms, pears, and dusted with paprika and fresh-ground black pepper.
In the Swiss canton of Valais, raclette is typically served with tea or other warm beverages. Another popular option is to serve raclette with white wine, such as the traditional Savoie wine or Fendant, but Riesling and Pinot Gris are also common.
Approx 220g piece ($67.40/kg).