Raclette

In the heat from a wood fire or an electric element, this cheese melts uniformly and is delicious served over potatoes. « Fromage à raclette » is matured for at least two months. A great deal of this type of cheese is made in the Alps and in Franche-Comté. Its paste varies from white to pale yellow while its rind is uniformly golden yellow.

The rind is smooth with an even golden color.

The taste of this cheese is straightforward and very flavorful. Its paste is soft and can vary from white to pale yellow. It melts in a homogeneous way, which is why it is referred to as a « roasting cheese ».