Raclette has exceptional melting properties and is traditionally served in fondue and raclette dinners, where it’s melted and scraped over boiled potatoes, vegetables or even bread. The word raclette is derived from the French word racler, which means “to scrape.” Raclette is made with cow’s milk and has a creamy texture and a salty, slightly sweet, milky, nutty flavour. It’s fairly aromatic and becomes more pungent the longer the cheese wheel is aged.
Please note that the weights are approximate, the actual weights may vary.
