Raclette, the cheese, is a semi-hard cows milk cheese with an insistent aroma. Produced using traditional European methods, Section28 Raclette is ideal for grilling and melting. Beneath the brown-orange rind lies a smooth, supple interior dotted with small eyes (a result of gas produced during fermentation). The straw-yellow paste has a rich, buttery flavour and a delicate nuttiness, with sweet/fruity notes and a meaty/savoury finish.
A little history
After a career in corporate finance, Kym Masters decided to follow a new path as a cheesemaker. As part of his self-styled cheese education, he travelled to the Franche-Comté region of France to study the most popular cheese in France, Comté Gruyère. Inspired by the diversity of Alpine cheeses, he returned to Australia determined to make high-quality, handcrafted Alpine cheeses that reflect the terroir of the Adelaide Hills. Section28 Artisan Cheese produce uniquely Australian cheeses that reference European cheese-making heritage, while having a distinct style and flavour that captures the essence of the local environment.
Raclette refers to both a cheese & a dish that centres on the melting of the cheese. It is derived from the French word ‘racler’ meaning to scrape. Traditionally Raclette is made by melting cheese on an open fire & scraping the surface onto steamed potatoes, served with cornichons & cured meat. Nowadays restaurants, markets & food trucks serve raclette melted under a narrow, heated grill, with smaller tabletop grills or trays suitable for home use.