DESCRIPTION

The name Raclette comes from the French word racler "to scrape."  This semi-hard pasteurized version is light yellow in color with an aromatic flavor.  Like with all Raclettes it has excellent melting properties in that separation doesn't occur as it does with most other cheeses (except for Halloumi).  Made from pasture fed alpine cow's milk, it's gooey, creamy texture is still a favorite for fondues.  Don't be afraid to add additional seasonings like garlic, peppercorn or a dash of truffle oil (when done heating).  To learn more about Raclette click here!

ORIGIN

Switzerland

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

Appenzeller or Gruyere 

INGREDIENTS

Raw cow milk, cheese culture, salt, enzyme