Raclette
Country/Region:
Switzerland
Source of Milk:
Cow
Texture:
Semi-Hard
Culinary Uses:
Table cheese, melting, fondues
Description:
Raclette cheese has a distinctive aromatic flavour, brushed brown/orange coloured rind, light-yellow coloured body, fragrant creamy texture, with scattered holes and has an ideal fat and moisture ratio that prevents the cheese from separating when melted.