Wine & Words

The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, our French Raclette tends to have a strong, pungent aroma that is not for the timid. This cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats.

Serving Suggestions: French Raclette

* Prepare a delicious melted Raclette entree

* Melt onto your favorite hot open-faced sandwich

* Serve with grapes and fruit wedges as a dessert cheese

* Great addition to a cheese tray

* Perfect for parties or just for snacks

Pairing With Wine

Pair with any of the light young fruity wine like Beaujolais (Gamay), Non Grand Cru Burgundy (Pinot Noir), or a French country wine based on Syrah or Grenache.