Origin: France, Savoie
Milk: raw cow
Type: Washed-rind, smelly, semi-soft
Aged: 5-6 months
What is it? This is a staple of the French cheese repertoire. It is a mountain cheese from the Savoie region, where cows can roam free over the rocky terrain. It is one of those smelly French cheeses, but boy is it good! The texture is a little sticky, but it melts in your mouth very smoothly. Indeed, it melts very well. I had quite a few raclettes with my in-laws in France, and although that cultural element has not really translated into American cuisine much, it is worth a try on this side of the Atlantic! It consists of: raclette cheese melted over anything you want, but mainly potatoes and root vegetables. If you want to add a little mountainous fruity and slightly salty cheese to your feast, try the raclette (even better if you get to melt it over something!)! You could put it over pasta for a different flavor, or pizza, or just grilled cheese. For wine, maybe try a light, fruity red, like beaujolais or zinfandel.
This all reminds me. I should start taking pictures of the cheese!