Raclette may be the world's most famous melting cheese, and it is made in the Savoie region of the Alps, in Switzerland and in France. Our French version is made of raw cow's milk and matured for at least 5 months in respect of the French cheese tradition. It is during this long ripening period that the flavor and excellent melting qualities develop. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Melted, it tastes creamy and fruity. This French gourmet cheese is a little more aromatic than its pasteurized Swiss cousin.

It is used to make a dish, which also goes by the name 'raclette', or served with boiled potatoes, pickles, and cured meats. The accent in Raclette dining is always on sociable eating and drinking. Raclette de Savoie, from the Savoie region has won the gold medal at the Concours general in 2006, in Paris.

We cut and wrap this cheese in 4 sizes: approximately 1 pound, 8 ounces, a 1/4 wheel (approx. 3.2 pounds) and 1/2 wheel (approx. 6.5 pounds).