This cheese is made from pasteurized cows milk , 45 % fat , semi-hard cheese. Maturation period is 3-4 months. The inside of cheese is full of tiny holes. The bark is solid brown, the inside is highly soluble , from pale ivory, beige to brown lightly colours. Cheese‘s flavour is neither very spicy or salty, or sour. It is a little bit, but very subtlely spicy.
Raclette is known since the 13th century, when for Wilhelm Telly was presented as the first dish in 1291. It is certificated with the sign of AOC ("appellation d'origine contrôlée" in French, "protected designation of origin" (PDO) in English), which allows to foster the best cheese qualities, that result from specific production methods.
Potato dishes, meat dishes, marinated onions, cucumbers or other vegetables, green salads. The cheese is served melted, spreaded with wooden spatula or other similar tool on the products, supplied with this cheese.
DrinksRoom temperature white wine, cherry liqueur (cherry), light mild beer or herbal tea.