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Raclette Savoie is a semi-hard cheese used for melting and scraping (racler), with a nutty and fruity dense taste. A cross between the Gruyere-type Comté and Reblochon, Raclette is traditionally served in winter with baked or boiled potatoes, cornichons, small sweet onions, charcuterie and salad.
Raclette Savoie is a semi-hard cheese used for melting and scraping (racler), with a nutty and fruity dense taste. A cross between the Gruyere-type Comté and Reblochon, Raclette is traditionally served in winter with baked or boiled potatoes, cornichons, small sweet onions, charcuterie and salad.