Raclette de Savoie
Raclette de Savoie (“ra-KLET day sav-WA”) is a cow's milk cheese produced in the canton of Valais in the Savoie region of Switzerland. The word “Raclette” is both a type of cheese and the Alpine dish made by heating the cheese and scraping off (in French, "racler") the melted portion, and “de Savoie” dictates the cheese’s place of origin.
The cheese itself features a dark-beige rind and a firm, light yellow interior. Once melted the cheese develops an intense aroma and the flavor blossoms to become buttery, mild and slightly fruity.
Raclette has a strong history, but the dish has come into its own in modern times. Today’s hosts use electric table-top grills with small pans, known as coupelles, to heat slices of raclette cheese. These are then presented alongside traditional accompaniments like small firm potatoes, gherkins, pickled onions and charcuterie in a relaxed and sociable setting.
- Traditionally heated and, once melted, scraped off and eaten with boiled potatoes, cured meats, gherkins and thick slices of bread
- Excellent as a table cheese
- Use in grilled cheese and fondues
- Toast over French Onion Soup
- Sauvignon Blanc
- Pinot Gris
- Iced Tea
- Côtes du Rhône
- Cabernet Sauvignon
Available in these Sizes
Fromagerie de la Tournette Raclette de Savoie Wheel | 14 lb.