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: Pair with a Shiraz.
Recommended quantity raclette per person - 200-250g
* NOTE - if French or Swiss are attending, possibly increase quantities ;)