As the weather starts to cool we start to crave foods that are warming and thats how you enjoy raclette, commonly used for melting based on heating the cheese and scraping off the melted part so you can enjoy that beautiful stream of cheese theatre. Made by Jean Perrin in the eastern part of France close to the Swiss border this raclette is made from goat’s milk and is made for melting over potatoes in the traditional French style, served with cornichons on the side.
Goat’s milk raclette is milder in flavour than cow’s milk varieties. It is creamy and buttery with a subtle goat’s milk flavour – and it melts beautifully.