| RACLETTE |
 Description:
A Savoie cheese that
derives its name from racler(meaning to scape) which descibes the way the
mountain people cut this cheese. The cheese is made in the form of a wheel,
about 3 inches thick and 13 to 17 inches in diameter, weighing about 15 pounds.
The rind is dark-beige, the pate is firm, uncooked, unpressed with a seductive
light yellow color. Once melted the taste is creamy, fruity...a sheer delight.
The fame, sympathy and interest of the Raclette is in the way it is most
enjoyed. One gathers round a table, cuts the cheese in half and then melt the
cheese over a heating apparartus. Serve melted with baked potatoes and cooked
and cured meats, the cheese demonstrates all its delicious gustative qualities.
In a mountain chatel after a day’s skiing one is taken a step nearer to
paradise.
The cheese dates back to Roman times when is was used as a form
of money exchanged for other essential goods. Local farmers have passed the
methods of production down through the generations.
Texture:
Taste:
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| From |
Milk |
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| Season for
indulging |
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| Weight |
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0 g |
| Affinage |
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