Raclette is an uncooked, semi-hard cheese with a thin red-ish beige rind and a light yellow paste. This classic cooking cheese takes its name from the French verb racler, meaning ‘to scrape’. Although large amounts of factory-made, pasteurized Raclette is made both in Switzerland and France, the best Raclette is made using raw milk. Our Raclette comes from the celebrated Comté affineur Marcel Petite and is made in fruitières, or farmers’ cooperatives high in the Jura mountains. The flavour is mild, lactic and fruity, with a slight whiff in the finish. French Raclette comes from Savoie and Franche Comté.