Melty. Smooth. Luxurious 

Origin: France, Auvergne

Style and Texture: Semi-firm

Milk: Cow

Milk Treatment: Pasteurised

Rennet: Traditional

Drinks: medium-bodied red and white wines



Traditionally this cheese was a part of a very simple Alpine cheesemakers’ diet that used to keep them warm during harsh long winters in the Alps. Even today because it’s such a fantastic melter people just adore having it with hot potatoes, gherkins and some crusty rustic bread. Made with cows’ milk and washed with a brine, Raclette is creamy, meaty and noticeably pungent.
Enjoy with fruity red wines, ales or white Savoie wines.



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