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The Book of Food

By Frances Bissell

Published 1994

  • About

Raclette is a family of Swiss cheeses, mosdy from the southwest canton of Valais, and made with unpasteurized cows’ milk. It is typically semihard with a thick gray rind, firm texture, dull yellow interior — lightly holed – and a full flowery flavor. The name, “scraper”, refers to the local Valais speciality also called raclette: a half cheese is held before an open fire, scraped off as it melts and eaten with potatoes, pickled onions and gherkins. (247)

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