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.)
