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This natural rind cheese is famous for its big ‘meaty’ aroma and distinctive flavour when used as a melted cheese.
The term raclette means ‘to scrape’ and describes the traditional dish where the cheese surface is melted in front of an open fire and then scraped over boiled potatoes.
Made by the Perrin family in the Jura region of northeast France, this style of cheese was traditionally made during spring and autumn months, before and after summer grazing on the mountain. It is famous for its big meaty aroma and distinctive taste when used as a melted cheese. Mild, creamy and slightly sweet as an eating cheese, the characteristic flavours and aroma are enhanced by heat.