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Reading Raclette

Oh, the possibilities…

Quick Overview :

$9.99 8 oz.
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Product Description

Sweet, almost apricot-y, with a sneaky finish of funk; Elastic and barely toothsome paste will turn to melted dreams-come-true; An unfussy colonist to stand up to its Old-World Ancestors.

Quick Facts

Country of Origin: United States
Milk Type/Treatment: Raw Cow
Rennet Type: Animal

The Flavor Experience

Reading Raclette, with its blushing rind and sweet-but-funky paste, is a superb domestic raclette with no bells or whistles. You won’t find “our take on…” or “a new spin on…” in a description of Springbrook Farms’ representative of the traditional Alpine melter. This specimen will impress the most critical champion of authentic, Old-World raclettes.

The Story

The name “raclette” comes from the French "racier," “to scrape”. Raclette was traditionally a herdsman’s cheese—one made for themselves and not for market. After allowing it to melt by the evening fire, barely encased in its rind, the cheese would be scraped over hot potatoes and other mountain provisions. Now raclette is one of the prized styles of Alpine cheese, still lending itself to the communal meal. Scrape away, dear friends!

Usage Tips

It’s two cheeses in one, really—the melted and the unmelted. Melted, Reading Raclette shines as its eponymous dish: raclette. This dish is like Alpine nachos—melt the cheese over whatever you want as long as there are some crispy-crusties to pick it up. Traditionalists include potatoes, ham, cornichons, and baguette, but you can try Crisp and Co. Dilly Beans, salami of all sorts (try Biellese Petit Jesu or Imperial Chorizo Blanco), and even scoop it up with potato chips if you see fit. Reading Raclette can handle some spice in its firm state, so consider Pennsylvania’s own Suhey Peppers or some kimchi.


Straight From the Monger’s Mouth

“Some people are dedicated to French raclette. Others insist upon the Swiss. I’ve never, however, had a devotee of either deny the Reading Raclette, or reduce it to a reluctant settlement. It’s true to its style and just damn tasty.” — Ann C., Monger

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