Traditional Raclette cheese is a semi-hard, ripened from within, full-fat cheese made from cow’s milk. The milk that is used is either pasteurized or unpasteurized. The aging process for the cheese is 3-6 months. Raclette originates from the Swiss canton of Valais. Today, however, it is made in the French regions of Savoie, Franche-Comté and Bretagne.
Fat 28 %
Salt 1.9 %, heavily salted
Pasteurized cow’s milk
Country of origin: France
A dry or semi-dry white wine is a good choice with this cheese.