Raclette Nature Fondante

Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. The name Raclette comes from the French word « racler » which means « to srape ». Raclette has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. 

Country of origin: France
Region, town: South-west
Source of milk: Cow's Milk
Texture: Creamy, firm, open and smooth
Flavour: Nutty, slightly acidic to milky

Serving suggestion: Raclette is well served with small potatoes, vegetables, gherkins, pickled onions and dried meat.

Wine Pairing: Whether white or red, depending on your preference, wine is the perfect match for your dish. Unlike other beverages, white wine has the particularity of counteracting the fat of cheese thanks to its acidity, and reducing the oily aspect that melted cheese can have. Best to drink with a white wine from Chignin (Savoie), A red wine from Morgon or Moulin-à-Vent (Beaujolais): soft, fruity and supple. A Côtes-du-Rhône from the north of the appellation containing Roussanne in white or Syrah in red. Or A Mâcon Villages or Pouilly-Fuissé from Burgundy

Recommended quantity raclette per person - 200-250g 
* NOTE - if French or Swiss are attending, possibly increase quantities ;) 

*All our cheeses are cut by hand so the weight may vary slightly :)