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Until the 19th Century this perennial favorite was known as Valais. Taking its modern name from the French verb <i>racler</i> (to scrape), Raclette is now one of the most popular mountain cheeses worldwide. Made from whole, unpasteurized cow's milk, this raclette is typically aged three to four months. Smoother than gruyere, Raclette has a creamy and supple texture with fruity undertones that intensify when melted. A little firmer than its French counterpart, our Swiss Raclette is great served with Bunderfleisch or cured ham. Traditionally served with kirsch or beer.<ul><li>Made from unpasteurized cow's milk.</li><li>Photo depicts half of a 10 lb. wheel.</li><li>We cut and wrap this item by the pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
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