Raclette / 5kg / Cow / Thermised / Animal Rennet / Semi-hard uncooked pressed / Haute Savoie / 30% fat /Penetrating smell, great nutty, meaty flavour.
 
The custom of consuming cheese melted over a wood fire has been documented since the middle ages in both France and Switzerland; it was often known as "fromage roti" , this cheese would first be called raclette by a Swiss historian in 1874.
 
Have it melted on potatoes, in a burger, in an omelette, a quiche, mac & cheese or cold in a salad or sandwich with saucisson des alpes and pickled gherkins. So versatile, I use it uncooked for a sandwich, my everyday cheese!
 
Enjoy with a young fruity red.