Raclette is a very aromatic cheese that is usually melted and poured on top of pretty much anything you can think of. Traditionally, it is heated in front of an open fire, melted and scraped on top of boiled potatoes, cornichons, and pickled onions. Modern way of serving now includes a tabletop raclette grill with pans where you melt slices of raclette on. Other vegetables and meat are then grilled on top or on the side of the pans. Once cooked, the raclette is usually poured on top of the freshly grilled food on the plate.
Ingredients: Pasteurized cow’s milk, salt, rennet
- Milk source: Pasteurized cow’s milk
- Type: Semi hard
- Texture: Soft and creamy
- Rind: Natural
- Flavor: Aromatic, and creamy
- Melted on top of grilled vegetables.
- Melted on a burger
- Melted on boiled potatoes and pickles
Switzerland