Raclette Comtoisse
Raclette is a traditional cheese from the Savoie region and is also produced in parts of Switzerland. It is ripened for at least 8 weeks when the flavour and excellent melting qualities develop. The rind is beige to brown with dark ivory to yellow pastes. The texture of Raclette is very smooth and it seems to melt in the mouth even without being heated. The aroma is strongly reminiscent of the farmyard, with fruit and wine. The taste is usually similar with rich wine-like notes, and a tangy accent. Raclette makes a wonderful winter party meal served with baked or boiled potatoes in their skins, small gherkins, small sweet onions marinated in wine or balsamic vinegar, charcuterie and salad.
The name comes from "racler" which means to scrape, and describes the way it is traditionally prepared and eaten. The cut surface of a whole Raclette is melted in front of a fire/
raclette grill and the melted cheese is scraped off ("raclé") on to boiled potatoes, cold meat and gherkins.