Swiss Raclette with truffle
Milk: Unpasteurised Cow
Flavoured with truffle
Region: Rossruti, St Gallen
Rennet: Animal
Age: 7 month
All raclette cheeses are not equal. When judging raclette we are looking for great flavour when melted but also the actual melting qualities of the cheese. It must melt with no fat separation, while also remaining soft and pliable when it starts to cool down after melting - so it is still a pleasure to eat. Swiss raclette cheese is made to a special recipe to achieve all these properties, and raclette is a serious business in Switzerland.
This particular cheese is square as opposed to round and filled with truffle. Most families have a table top grill machine for raclette and square is easy for slicing to fit the grill paddles.
For summer try it on the BBQ. Recipe here for Croûte au fromage
Swiss Raclette is intended for melting over potatoes, lightly cooked vegetables, or on bread. Keep the rind on - it goes crispy. Serve with cornichons, it's a delicious and warming meal.
