French Raclette - Paccard *Third of a Pound*

French Raclette - Paccard, Third of a Pound

Raclette de Savoie is an old mountain cheese, common to the Savoie region of France and to the canton of Valais in Switzerland. The name comes from racler, to scrape, which is how the local people cut it: melted, then dragged off the wheel.

Why you'll love it

• Raw cow's milk — unpasteurized, with a dark beige, slightly sticky rind
• A washed rind mountain cheese — semi soft, with a light yellow paste
• Named for scraping — from racler, the way it comes off the wheel
• Better hot than cold — the aroma only fully arrives under heat
• Savoie, France — made by Paccard in the French Alps

How to enjoy Melt it in front of a fire or under a hot grill and pour it over boiled potatoes, cornichons and a grind of pepper. It also melts beautifully over a plate of charcuterie.

A cheese with one clear job, and it does that job better than almost anything else.