Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky.
French Raclettes are soft with a smooth and creamy flavour. Also named after a traditional dish from the Alps mountains where the cheese is melted in front of a fire or a special machine and the melted parts are scraped onto diner’s plates. It is then served with small potatoes, gherkins, pickled onions and air dried meat called Viande des Grisons.
Raclette will pair wonderfully with Vin de Savoie or a Pinot Noir with light and acidic character to balance the fat.
See also our raclette evening organized in our private lounge (click here).