About: Traditional Raclette   Sponge Permalink

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The world's most famous melting Cheese, raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss raclette, but the two taste very similar. raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table Cheese, raclette has a smooth, creamy taste that is neither too salty nor sharp. However, it does tend to have a strong, pungent aroma that is not for the timid. This Cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats.

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  • Traditional Raclette
rdfs:comment
  • The world's most famous melting Cheese, raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss raclette, but the two taste very similar. raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table Cheese, raclette has a smooth, creamy taste that is neither too salty nor sharp. However, it does tend to have a strong, pungent aroma that is not for the timid. This Cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats.
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abstract
  • The world's most famous melting Cheese, raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss raclette, but the two taste very similar. raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table Cheese, raclette has a smooth, creamy taste that is neither too salty nor sharp. However, it does tend to have a strong, pungent aroma that is not for the timid. This Cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats.
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