MIFROMA RACLETTE SLICES
Raclette has been produced in Switzerland since time immemorial. Derived from the French racler - to scrape - raclette is the name given to a traditional peasant dish: old ends of cheese are melted over an open fire and poured over hot potatoes. Raclette cheese is slightly bitter and salty and is perfect for cooking. Because of its quality, this cheese is very versatile and will complete any dish with its creamy texture.
Raclette is eaten hot – the name comes from the French ‘racler’ or ‘to scrape’ - as the savory melted wheel of cheese was traditionally heated over an open fire before being poured over an accompanying dish of potatoes. Histor-ically, Swiss shepherds would eat Raclette in the summer, as a filling and delicious meal.
Today, the preparation of Raclette, which is the Swiss national dish, has hardly changed over the years. Designed as a meal to share with friends, the Raclette cheese is heated to bubbling point and served with potatoes, pickles and cold meats!
Pasteurized Part-Skim Cow’s Milk, Cheese Culture, Salt, Enzymes.
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