Raclette Savoie
About This Cheese
Raclette may be the most famous of all melting cheeses! Raclette has a mild, lactic flavour and with a slight fruity and savoury finish. Expect notes of hay and roast chicken. It has an elastic, semi-firm paste and a thin blushing pink rind that is fully edible. Known for its use in the classic Raclette dish, but also great on a cheeseboard or used in sandwiches.
€14.64 – €79.30
TypeSemi-firm
Rennettraditional
RegionFranche Comté, France
ProducerFromageries Chabert
Milkraw cow
Rindwashed
Story
This classic cooking cheese takes its name from the French verb racler, meaning ‘to scrape’. Although large amounts of factory-made, pasteurised Raclette is made both in Switzerland and France, the best Raclette is made using raw milk. Raclette can be eaten on its own for a cheese board or in a sandwich, or as the classic melted cheese dish served with boiled potatoes, ham and cornichons. The rind is fully edible but some prefer to slice it off for a milder flavour.
Producer
Chabert produces traditional cheeses from Savoie. Their milk come from local farms focused on traditional pasture grazing and whose practices respect to sustainability in the landscape biodiversity. The milk is produced by local heritage breed cows adapted to the mountains terrain and climate. The three cow breeds Chabert works with are the Abondance, Tarine and Montbeliarde. The cows are free to roam their mountainous pastures to feed on a array of grasses, flora and fauna producing rich milk perfect for cheese making.
Goes Well With
Recipes
FAQs
View All Cheese Related FAQsNutritional Information
Ingredients: Raw Cow’s milk (98.5%), salt (<1%),
ferments lactics (<0.5%), rennet (<0.5%)
Allergens listed in BOLD
Nutritional values per 100g
Energy 388 Kcal/1606 kJ
Fat 32 g
of which saturated 20,8 g
Carbohydrates 0g
of which sugars 0g
Proteins : 23,8 g
Salt 1,4 g
