Raclette de Savoie
Heir to a shepherds’ tradition of melting cheese over a wood fire, PGI Raclette de Savoie is made to melt smoothly and evenly. Its supple, milky paste is served with potatoes and cured meats through the cold season.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Savoie, France
- Best season: November – February
Ripening
Ripened for at least 2 to 3 months.
What to serve it with
Jacket potatoes and gherkins