Raclette Cheese

RACLETTE
Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. The name Raclette comes from the French word « racler » which means « to scrape ». Raclette has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. 

Country of origin: France
Region, town: Alps
Source of milk: Cow
Texture: creamy, firm, open and smooth
Flavour: nutty, slightly acidic to milky

Serving suggestion: Raclette is well served with small potatoes, gherkins, pickled onions and dried meat.

PLEASE NOTE:

CHEESE IS CUT ON ORDER SO BE AWARE THAT CHOSEN WEIGHT MAY VARY +/- 20g.

THIS PRODUCT DOES NOW SHIP INTERSTATE (SYDNEY, MELBOURNE, ADELAIDE, PERTH, CANBERRA, DARWIN, CAIRNS, NEWCASTLE etc…) BUT ORDER WITH CHEESE REQUIRE SPECIAL PACKAGING.

SHIPPING COST WILL BE $25 FOR UP TO 3 KILOS ($40 over 3 Kilos) INSTEAD OF OUR USUAL $15 FLAT RATE!

Customer Reviews

Based on 5 reviews
80%
(4)
0%
(0)
0%
(0)
20%
(1)
0%
(0)
A
A.S.
Real raclette cheese at a good price! Brings back memories!

Delicious raclette cheese to melt on top of a hot potato!

C
C.C.

La Raclette était très délicieuse, merci.

M
M.D.G.
Raclette cheese

Amazing flavour as expected.
Merci Deliss et Bonne Année 2019 à toute l'équipe.
PS: A quand de l'andouillette et du boudin noir

J
J.G.O.
Amazing

Great quality and super fast delivery

L
L.
Will not buy again

Doesn’t taste like raclette cheese. Even the cheapest one you get in France taste more like raclette.

Hi Lu, Thank you for your review. I am sorry you did not like our Raclette. It is a Raclette from France and as any other products we have we wouldn't sell it if we wouldn't like it and if it doesn't taste like it should taste. The cheese maker that makes it is an artisan cheese maker and has only great review see below: https://fr-fr.facebook.com/boutiquebaechler/ Anyway, I hope you enjoyed the rest of your order. Thanks again for taking the time to review, positive or negative it is always very useful for us to get feedback from our customers as we always try to improve what we do. Bonne journee, Philippe