Dairy
Raclette cheese
Raclette
Also called raclette, Raclette du Valais, Walliser Raclette, raclette de Savoie
A semi-hard, washed-rind cow's milk cheese from the Swiss Valais, made to be melted and scraped onto potatoes. Savoie makes a French version.
Origin
Valais, Switzerland; also Savoie, France.
Flavour
Mild, milky and nutty in the paste, with a farmyard whiff from the rind that gets louder when it melts.
How it is made
Raw or pasteurised cow's milk is curdled, pressed into 6 kg wheels, brined and aged three to six months with the rind washed to keep it supple.
How to use it
Slice 5 mm thick and melt under a raclette grill or a hot oven grill until bubbling; scrape over boiled potatoes with gherkins and pickled onions. It also melts well into gratins and on burgers.
Storage
Wrapped in waxed paper in the fridge, two to three weeks. Trim the rind only if it has gone sticky.
