Art of Fondue - Raclette Cheese "Nature"

Traditional Raclette cheese, still the most loved and popular. Well aged, with a fine taste and excellent melting qualities.

Raclette was mentioned in medieval texts from Swiss convents dating from as early as 1291. The cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg. It was then known in the German-speaking part of Switzerland as Bratchäs, or "roasted cheese". Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire for softening, then scraped onto bread.

In Switzerland Raclette is typically served with potatoes, cornichons, pickled silver onions, black tea, other warm beverages, or white wine. Local tradition cautions that other drinks – water, for example – will cause the cheese to harden in the stomach, leading to indigestion. To avoid that a little Kirsch while enjoying the dish or a little Appenzeller Alpenbitter as digestiv may also be good remedies.

Directions: 
Use appropriate Raclette cheese appliance to melt cheese either as a whole or in slices of 0.5 to 0.8 cm thickness. Pour melted cheese over potatoes or bread and dust with Raclette spices or condiment to taste. Serve with cornichons (pickles), and silver onions.

Nutrition Information (per 100g)

Energy:                 355 kcal
Total fat:                     28 g
- Saturated fat:          16 g
- Trans fat:                0.9 g
Protein:                       25 g
Carbohydrates:        0.8 g
- Sugars:                  <0.1 g
Sodium:                        2 g

Ingredients:
Raclette cheese

Allergen information: This product contains milk. Gluten free.

This product is shipped fresh from Switzerland and was never frozen. Keep refrigerated (5°C)