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.
Health & nutrition
Flavours & sensory qualities
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 ».