Raclette
A Firm French cheese, cheese for fondue, cooking cheese, Raclette, sweet but tangy cheese, melting cheese, buttery hard French cheese.
Key Facts
- CountryFrance
- RegionSavoie
- FlavourGentle and buttery
- Type of MilkCow
- PasteurisationUnpasteurised
- Vegetarian RennetNo
- OrganicNo
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkPerry
Nutrition
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- AllergensMilk
Nutritional Information
- Typical Valuesper 100g
- Energy kJ1594
- Energy kcal384
- Fat31
- Of which saturates17.0
- CarbohydratesTrace
- Of which sugars0.0
- Protein25
- Salt1.5
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.
Originally, Raclette was made only in the Swiss canton of Valais. Its production there dates back over 100 years, and the shepherds made it from raw milk in their mountain huts. More recently, however, it became more difficult for the Valais region to meet the increasing demand for the cheese and in consequence, Raclette has become a generic term for a number of similar Swiss and French cheeses made from the mountain pastures. Paxton & Whitfield Raclette is from Savoie and made entirely with raw milk supplied by the farmers of the five communes of the Chambotte Massif, and matured by exceptional affineur Joseph Paccard.
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