French Raclette

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French Raclette

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Pasteurized
Animal Rennet
Age: 2 Months
Cow Milk
France

Approachable
Adventurous
Soft
Hard

Deriving its name from the French verb “racler,” meaning “to scrape,” Raclette is a semi-soft, brine-washed cheese that contains plenty of deep, fruity notes. Its name is rooted in an Alpine lunch tradition, one in which cheesemakers would melt the cut surfaces of Raclette on nearby fire-heated boulders, and then scrape the melted cheese over boiled potatoes and cornichons. Enjoy French Raclette in a modern setting, partnered with some Peppadews or Trois Petits Cochons Cornichons.

“French Raclette is very special—once you get past its pungent aroma. This decadent party favorite has been tried with so many things. Think beyond the classic cornichon and try it melted over some pickled asparagus or brussels sprouts from Pacific Pickle Works.”

Murray’s Retail – New York, NY

Pasteurized Cow's Milk, Salt, Rennet, Lactic Starters

Allergens: Milk

French Raclette gets its name from the French verb “racler,” meaning to “scrape.”
The name comes from an Alpine tradition of melting the cut surface of raclette against a piece of hot stone or metal, and then scraping melted cheese over boiled potatoes and cornichons.
Raclette is a semi-soft cheese made from cow’s milk.
It’s smooth and supple, with a brine-washed rind.
It easily melts because of its moisture content, short aging process—after just three to four months it’s considered ripe—as well as its low potential for fat separation when gently heated.
Raclette-style cheeses are produced beyond the Valais canton, including in France where this particular cheese was made for centuries before formal borders were ever drawn.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.