Raclette Chabert Raw Milk 1/14
(Imported Cheeses: France)
Fruitieres Chabert -- a dairy in operation since 1936 -- collects the milk of neighboring farms in the Savoie valley of the Rhone-Alpes, to make this popular melting cheese. Raclette takes its name from the French word for "to scrape" - racler - as that is how this cheese was originally enjoyed: placed over heated rocks and scraped onto boiled potatoes and dry-cured meats. These days, most people don't like eating from rocks, so the French have special household appliances called "raclettes" specifically for this purpose. Toaster-ovens will do, too. Heating brings out the best of this fruity, nutty, mildly pungent cheese. No serious cheese shop should be without it!