Raclette – L’Artisan Cheese
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 table top grills suited to home use. You will find Harper & Blohm Cheese Shop selling L’Artisan Organic Raclette on steamed local potatoes with cornichons most weekends at a 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.
Select weight from drop down box below. Pre order only – please allow 2 – 3 days. Please note we are unable to slice raclette.
- Cheese Type: Semi Hard
- Country: Australia
- Milk Type: Cow
- Pasteurisation: Pasteurised
- Rennet Type: Animal Based
- Classification: Artisan