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The world's most famous melting cheese. Raclette is made in the Alps on both sides of the French/Swiss border. Eaten as a table cheese, Raclette has a smooth and creamy taste that is neither too salty nor too spicy; however, this cheese is traditinoally mleted (a half wheel is placed in fireplace, then the melted top surface is continuously scraped off) and layered on top of boild potatoes, pickles, fresh vegetables or sliced meats.
Wine Pairings: All light Fruity Reds.
Milk: Cow's.
Fat: 26%.
Origin: Switzerland. Region: Valais.
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