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All raclette cheeses are not equal and raclette is a serious business in Switzerland.
This square cheese is made in the Thurgau region, in the north, close to the German border. The rind is lightly washed during maturation which provides distinct savoury flavours balanced with a supple texture.
Raclette comes from the french word ‘to scrape’ and it is intended for melting – expertly made, the recipe used here ensures it melts with no fat separation, while also remaining soft and pliable when it starts to cool down after melting.