French Raclette

A semi-hard, raw cow's milk cheese from the Alpine regions of France (specifically the Savoie area) prized for its exceptional melting quality and robust, savory flavor. Known for its rich, buttery taste, with nutty and subtly sweet undertones, and a slightly tangy finish. It has a smooth, supple, and creamy paste dotted with a few small holes. When melted, it develops a luscious, gooey consistency that does not separate, making it ideal for scraping.