Raclette, AOC

Haute Savoir, Alps, France
This washed rind cheese is pungent on the nose and its strength continues once it has been cooked in it's preferred method: grilled and scraped (racler in French) over new potatoes, cornichons, pickled onions, a slug of brandy and some cured meat. Oozing.

Collections: Wall of Cheese

Type: Cheese

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