Raclette – L’Artisan Cheese

CHARACTERISTICS

French Cheesemaker Matthieu Megard has created this semi-hard, smear-ripened cheese reminiscent of a classic Raclette. The cheese is pressed for 12 hours in cloth, salted in a brine bath & then smeared every second day with a brine solution. After 12 weeks, the rind develops a reddish tinge & is slightly sticky to touch. Raclette texture is soft and subtle it has a nutty, slightly pungent flavour with a smokey finish. This cheese develops a stronger earthy flavour that becomes more obvious as it matures.

A little history about raclette

Raclette is the name given to both the cheese & the dish, derived from the French word racler meaning scrape. A semi-hard cows milk cheese with a pungent aroma, it is an excellent melting cheese, bringing fruity and earthy flavours to gratins, soups & grilled dishes.

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 suited or trays to home use. You will find Harper & Blohm Cheese Shop selling L’Artisan Organic Raclette on steamed local potatoes with cornichons most weekends at  Victorian Farmers’ Markets around Melbourne & surrounds.

A little history about L’Artisan Cheese

L’Artisan Cheese is a cheese company that started making unique & handmade organic cheeses in the rich dairy region of Timboon in South Western Victoria; in mid-2015 they relocated their cheese making facility to Geelong.
French recipes adapted by cheesemaker Matthieu Megard to the local environment inspire L’Artisan Cheese. They are cheeses of character with strong tastes & distinct personalities and bring all the goodness of the local organic milk provided by John Smith’s farm from the co-op Organic Dairy Farmers of Australia.

Goes well with:

Crisp dry white wines.

Similar cheeses:

Tilsit, Morbier

Select weight from drop down box below. Please note we are unable to slice raclette.

Cheese Details
  • Cheese Type: Semi Hard
  • Country: Australia
  • Milk Type: Cow
  • Pasteurisation: Pasteurised
  • Rennet Type: Animal Based
  • Classification: Artisan

Printable Cheese Note

$75.00

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