We recommend 200g per person. Add multiples for additional servings.

Raclette takes its name from the French verb ''racler'', meaning ''to scrape.'' Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese that they scraped from a nearby fire-heated boulder.

Semi-soft and washed with brine, it is a deep, fruity pungency and salty perfection. French Raclettes are slightly softer with a smooth and creamy flavour.

France - cow's milk - unpasteurised