Platter of Raclette

Raclette is a semi-hard cheese that originated several hundred years ago in the canton of Valais in the Southeast region of Switzerland. It is believed that local herdsman of the valleys of the Swiss Alps traveled with this cheese and placed it near the fire, which melted the cheese. It was then scraped off the block and eaten with potatoes and onions and served with kirsch.

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Appearance

Natural washed-rine with a rough texture, pale yellow paste.

Texture

Semi-hard with a few small holes

Flavor

Strong aroma with a creamy, fruity flavor when melted.

Serve.


Melt and serve the traditional way with boiled potatoes, cornichons and pearl onions.

Pair.


Beer: Bock, Stout, Weiss Beer, Porter, Brown Ale, Lager
Wine: Cabernet Sauvignon, Pinot Noir, Merlot, Riesling, Beaujolais, Pinot Gris, Ice Wines

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes -

Recipes with Raclette


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