Top 5: the best raclette cheeses
Top 5: the best raclette cheeses
Raclette, is it always the same? Not at all. Because different cheeses, sometimes unexpected, work wonders once melted.
01 . The most essential
Raclette de Savoie of course! In IGP, also certainly, and raw milk farm. For its beautiful melting in the pan and its taste that is both mild and distinctive. To be spiced up, if you feel like it, with wild garlic leaves, coarsely crushed pepper, or even a grated fresh truffle!
02. Creamiest
On a platter, Morbier excels with the smoothness of its paste. In raclette, this true-false blue is therefore particularly melting in the mouth, with a typical character, quite strong, especially after maturing for at least 80 days.
03. Most Powerful
Head to Switzerland, the other land of raclette, for its Vacherin from Fribourg. To be preferred in its mountain pasture version, for its minimum aging of 6 months. Behind its optimal melting paste hide quite full-bodied, salty, almost… animal notes!
04. The most complementary
For those who are repelled by cow's milk, a free-range sheep's or goat's cheese offers a delicious alternative. On the condition of favoring a soft and melting dough as desired. From this point of view, Ossau-Iraty Bearnais make good raclette companions.
05. The most exclusive
Why don't you switch to English time when it's time to melt your cheese? Make way for the ogleshield! A 100% Jersey cow's milk cheese with a rare floral and fruity aromatic richness.
