Description & Tasting Notes During the Middle Ages, shepherds used to heat raclette cheese in front of an open fire, scraping off the melted layer onto a plate of boiled potatoes. Swiss Raclette cheese, an authentic natural product, is still manufactured today in accordance with its original recipe that requires a great deal of skill and knowledge on the part of the cheese maker. During maturation the rind is regularly brushed with a brine solution to encourage the development of a sticky, orange rind that helps create the characteristic pungent aroma and robust savoury, mushroomy flavour. The texture is supple and pliable, ideal for melting and grilling.Other Notes & Serving Suggestions To serve in the traditional manner, grill or melt slices of Raclette, scrape them onto boiled potatoes and serve with cornichons. This is a popular winter dish, commonly served in alpine areas. Because Raclette is a great melting cheese, it also works well in baked dishes like tarts, flans and gratins. In Australia, it’s also a popular cheese board addition, pair with aromatic white wines like Gewurztraminer, Riesling and Gruner Veltliner, or medium bodied red varietals like Pinot Noir.Region: Switzerland Milk: Unpasteurised Cow Rennet: Animal Size: Approx 6kg wheel, sold as a whole unit
