Raclette du Haute-Livradois

Raclette comes from the French verb "racler", meaning "to scrape." This refers to how the cheese was historically served. A half wheel of raclette would have been parked in front of a cooking fire till golden and bubbly. Then, the top layer of melty cheese would be scraped onto a waiting plate of meat and vegetables. The cheese would be returned to its spot by the fire and the process would begin again. Thanks to modern technology, we now have special raclette broilers and raclette grills for all our melty cheese needs.  Raclette has a pudgy, semi-firm texture when room temperature. The flavor is mild and approachable, with notes of toasted nuts and a light barnyard funk. However, the cheese truly comes alive when melted, unlocking a savory umami backbone.  Raclette is traditionally served over potatoes, grilled vegetables, and sausages, but it has no boundaries! Try it on a cheeseburger with caramelized mushrooms and onions, or incorporate it into a fondue blend.  Sold By: Weight Milk