Raclette
Origin: France
Region: Haute-Savoie
Made by: Fromagerie Chabert
Type: Hard
Milk: Cow
Milk Treatment: Raw
Coagulant: Traditional Rennet
A cross between the Gruyère-type Comté and Reblochon that makes a wonderful winter party meal, served with baked or boiled potatoes in their skins, small gherkins, small sweet onions.
Characteristics: dark beige rind, light yellow paste: melted the flavour is creamy and fruity.
Best with: melt over baked potatoes or steak.