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From TK’s Desk: Raclette

Its Alpine cheese season.

Welcome this magnificently melty cow’s milk cheese from Switzerland: Raclette!!

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.

The word raclette stems from the French verb racler, or “to scrape.” This cheese is a staple in the Swiss & French Alpine culinary culture and has to follow strict regulations from the cows to the creamery to the finishing process (the affinage). Each raclette has to have an official quality mark AOP (Appellation d’Origine Protegée) which is reserved for traditional products with long-standing regional origins.

Melt this cheese and serve it on top of anything from bread to cured meats, potatoes, pickles, or just about anything else.

Enjoy raclette with a glass of Alpine wines, such as the Swiss Fendant, French Savoy, rieslings, or pinot gris. Not into wine? Try it with warm tea or other warm beverages.  

Sold in our deli for $23/lb.

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