Truffle Raclette


The Baechler family is a Swiss family that moved to France and have been making cheeses since 1860. 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 scrape". This particiular raclette has a delicious fruity smell, but once it is cooked, you get the beautiful gooey texture with a subtle truffle taste. BEWARE, the Baechler raclettes will have you fighting your friends for the rind! It is to die for!  

Country of origin: France
Region, town: Lot-et-Garonne, Le Temple-sur-Lot, Le Broc
Source of milk: Cow’s Milk
Texture: Creamy, firm, open and smooth
Flavour: Nutty, fruity with strong tastes of truffle
Aging Time: Minimum 2 months

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

Wine Pairing: Pair with a robuste red wine or a dry white wine.


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

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