Raclette du Valais
Semi-soft, melting from Valais, SwitzerlandIn our shop
From the Swiss canton of Valais, where raclette was invented: a wheel was placed by the fire and the melting cheese scraped over potatoes. The AOP version is made with raw milk and melts into a creamy, savoury, slightly nutty pool. Serve it with boiled potatoes, cornichons and pickled onions.
Tasting notes by Morgan McGlynn Carr