Raclette de Savoie / 4kg / C / T / AnR / Semi-hard uncooked pressed / Haute Savoie / 26% fat.

Penetrating smell, great nutty slightly meaty flavour (3)


The custom of consuming cheese melted over a wood fire has been documented since the middle ages in both France and Switzerland; it was often known as "fromage roti" , this cheese would first be called raclette by a Swiss historian in 1874.


Have it melted on potatoes, in a burger, in an omelette, a quiche, mac & cheese or cold in a salad or sandwich with saucisson des alpes and pickled gherkins. So versatile, my everyday cheese!


Enjoy with a young fruity red.




Raclette de Savoie

SKU: 0031
200 Grams
  • Cheese description:

    Cheese description:

    Cheese name/ average weight/ milk type/ treatment/ coagulant/cheese family/region/ average fat content/ smell and taste/ number on scale of strength


    • Cow
    • Goat
    • Ewe
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    • Thermised
    • Pasteurized
    • Animal Rennet
    • Plant Rennet
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