Raclette - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, France.
White to light yellow paste with small holes, supple and firm, uncooked and pressed. The name of this Savoie's cheese derives from racler, meaning to scrape, and describes how it is eaten in the mountains. The cheese is cut and heated on a spit so that it melts and can be scraped off with a knife. It is usually accompanied by potatoes boiled in their skins and pickles. Its paste is slightly hard but melts well, with a light smell of mold when warm, and full milky flavor.
Compliments: Goes well served over boiled potatoes or with gherkins.
Appropriate wines: Muscat, Jura's wines, some red light Burgundy wines.
Fat in Cheese: 45%