A Savoie cheese that derives its name from racler(meaning to scrape) which describes the way the mountain people cut this cheese. The cheese is made in the form of a wheel, about 3 inches thick and 13 to 17 inches in diameter, weighing about 15 pounds. The rind is dark-beige, the pate is firm, uncooked, unpressed with a seductive light yellow color. Once melted the taste is creamy, fruity...a sheer delight. The fame, sympathy and interest of the Smoked Raclette is in the way it is most enjoyed. One gathers round a table, cuts the cheese in half and then melt the cheese over a heating apparatus. Serve melted with ham, sausages...
It will demonstrate all its delicious gustative qualities. In a mountain chatel after a day’s skiing one is taken a step nearer to paradise.
200 g (7 Ozs)
Pairing cheese and wine
Vin blanc: Roussette de Savoie (cépage: Altesse)Vin rouge: Côte de Beaune (cépage: Pinot Noir)