Flavour : acidic, milky, nutty, sweet
Aroma : aromatic, fruity, pleasant

Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. It is made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’.
The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses. The flavour can vary from nutty, slightly acidic to milky. Raclette is also the name of a Swiss dish where the cheese is melted and served with small potatoes, gherkins, pickled onions and air dried meat called Viande des Grisons. Raclette comes in round and square shapes and can be served with Vin de Savoie.

Country of origin : France
Region of origin : Rhône-Alpes
Milk type : cow
Pasteurised : no
Cheese type : semi hard
Fat content : 50%