Switzerland

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 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. Traditionally the melting happens in front of an open fire. Nowdays we use other methods, with the big piece of cheese facing the heat. One then regularly scrapes off the melting side onto plates accompanied by small firm potatoes , gherkins, pickled onions, and dried meat, such as jamon.

Tasting notes: fruity, grassy, floral

Pairs with: Lavender Ridge Vineyard Côtes du Calaveras Blanc