This week’s cheese of the week is Raclette cheese.

Raclette has a rich history dating back to the year 1291. Made from unpasteurized cow’s milk, this is a semi-hard cheese that is known for its high nutritional value and was first eaten in the Swiss and French Alps. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few open holes giving a very distinctive, aromatic smell and a creamy texture that is similar to Gruyere.

Traditionally, Raclette cheese was warmed close to a fire or on a special heating plate, also called a raclette, with the melted cheese being scraped onto a plate. In the summer months, it works great on a fresh salad or crispy vegetables. Alternatively, Raclette can be served with fresh fruits and nuts to provide a hearty warmth in winter.

We have paired this with a bottle of Muscat de Beaumes-de-Venise "La Pastourelle." This wine comes from limestone based clay on the southern border of the appellation

The wine is aged in stainless steel vats and has a pale golden hue. It  has complex, intense fruity and floral aromas with an elegant freshness. It is full-bodied without excess, and has a lingering aroma of melon and a lemon-tinged finish.