traditional swiss melting cheese
Raclette is the cheese of legend, based on the story of a man from Valais by the name of Leon. One cold day,
with food scarce in the open pastures, Leon heated up a piece of cheese on the open fire to ease his
hunger and keep warm. He found the melted cheese had a transcendent flavor. It not only complemented other
foods – it made a great, satisfying meal for his family. Popular since the Middle Ages, Raclette is still produced
with milk from cows that are fed fresh grass in the summer and meadow hay in the winter.
Raclette is aromatic and can be mild or piquant, depending on the age of the wheel. The naturally tan rind, washed in brine, is tacky to the touch and at times displays small white flecks of penicillium. Raclette is the quintessential cheese for sharing. Whatever type of grill is used to heat the cheese, the principle is the same: melt Raclette and pour on top of your favorite foods.
- RIESLING, DRY OR SWEET
- FRUIT-FLAVORED AMERICAN ALES
- LAMBIC OR BELGIAN-STYLE ALES
- roasted root vegetables
- roasted or pickled onions
- pickled green beans