Cheese - Raclette

DESCRIPTION The name Raclette comes from the French word racler "to scrape."  This semi-hard pasteurized version is light yellow in color with an aromatic flavor.  Like with all Raclettes it has excellent melting properties in that separation doesn't occur as it does with most other cheeses (except for Halloumi).  Made from pasture fed alpine cow's milk, it's gooey, creamy texture is still a favorite for fondues.  Don't be afraid to add additional seasonings like garlic, peppercorn or a dash of truffle oil (when done heating).  To learn more about Raclette click here!   ORIGIN Switzerland   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Kunik and Midnight Moon By Origin - Gruyere Reserve and Vacherin Pairings - a glass of dry white wine, chunks of a thick crusted, dark bread, some dill pickles, dry cured Alps salami, white truffle oil and Granny Smith apple slices   SUBSTITUTES Appenzeller or Gruyere    INGREDIENTS Raw cow milk, cheese culture, salt, enzyme