This cheese was launched in 1992 by the company Edelmont in Balme-de-Thuy. Its name comes from the word « braise » (embers) because it is smoked with beech and juniper wood, bringing a unique taste and a nice amber color. This uncooked pressed cheese is made from partially skimmed milk. This « raclette » type of cheese undergoes a minimum maturation of five months.
It is most often enjoyed melted as a raclette and served with potatoes and cold cuts, but can also be served in a salad, sandwich or casserole, or simply cut into cubes for an hors d’oeuvre.
This cheese is shaped like a flat loaf with a slight bulge and six light-colored, spoke-like indentations on the top. Its paste is yellow to straw-yellow, with no holes, and its texture is relatively soft. Its rind is brownish-orange.
Health & nutrition
Flavours & sensory qualities
The paste is soft, with a distinct smoky taste and aroma. With its relatively light amount of salt, this cheese is very versatile in cookery.