Raclette de Montagne

Raw Cow - Le Chaudron - Savoie, France




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The name Raclette derives from the French "racler," meaning to scrape. Traditionally a half wheel of Raclette would be propped up in front of the fireplace, exposing the cut surface to the heat. Once the smooth interior had begun to soften and blister, with the aid of a "racleur" (scraper), the cheese would flow like lava into waiting bowls of steaming, boiled potatoes. One of the world's great melting cheeses, the texture is ultra-silky with an earthen aroma and a full, milky flavor. Melt it and enjoy with crusty bread, potatoes, cornichons, cauliflower & cured meats.

Wednesday 25th of November 2020 07:34:48 PM