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