Raclette Suisse

Origin: Canton of Obwalden,  Switzerland

Milk: Cow

Rennet Type: Animal rennet

Style: Semi-hard / Smeared Rind

Classification:Artisan

Shelf Life: 7-10 days, this product is cut to order

Goes well with: Crisp dry white wines.

Similar cheeses: Tilsit, Morbier

A little history about raclette

Raclette is the name given to both the cheese & the dish, derived from the French word racler meaning scrape. A semi-hard cows milk cheese with a pungent aroma, it is an excellent melting cheese, bringing fruity and earthy flavours to gratins, soups & grilled dishes.
Traditionally Raclette is made by melting cheese on an open fire & scraping the surface onto steamed potatoes, served with cornichons & cured meat. Nowadays restaurants, markets & food trucks serve raclette melted under a narrow heated grill, with smaller tabletop grills suited or trays to home use.

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet, allergen - contains egg.