A semi-hard Alpine cow’s milk cheese, raclette has a firm, smooth, and creamy texture with small irregular holes, a floral aroma, and a nutty, fruity, spicy, and milky flavour. Raclette is renowned for its melting properties and is traditionally served in fondue and raclette dinners, where it’s melted and scraped over boiled potatoes (raclette comes from the French word racler, which means “to scrape”).
