The aroma of Raclette cheese is distinctively musty yet sweet, with a creamy, milky flavour and texture. The browny orange coloured rind and yellowy cheese adds a splash of colour onto the plate.
The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky.
While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavour. Raclette is also the name of a Swiss dish where the cheese is melted in front of a fire or a special machine and the melted parts are scraped onto diner’s plates. It is then served with small potatoes, gherkins, pickled onions and air dried meat called Viande des Grisons. Raclette comes in round and square shapes and can be served with Vin de Savoie.