Swiss Cheese Raclette

Type of Milk:

Cow, both pasteurized and unpasteurized Raclette is sold

Origin:

Raclette is made in the Valais region of Switzerland. Raclette is also made in France.

Rind:

A natural rind washed during aging with brine results in what can be a somewhat sticky, reddish colored rind that gives the cheese a funky aroma

Flavor:

Beefy and full-flavored, although the aroma is often stronger than the flavor

Uses and Pairing:

Raclette is known as a melting cheese and usually one of several cheeses used in traditional fondue recipes (Appenzeller, Gruyere, and Emmenthaler are other traditional fondue cheeses.)