Pâturages
Pâturages Raclette Cheese
What it is
Pâturages Raclette is a semi-hard, washed-rind cheese made from cow's milk. It is traditionally produced in the Alpine regions of Switzerland and France. This cheese is known for its distinctive aroma and its exceptional melting properties. The rind is typically orange or reddish-brown, and the interior paste is pale yellow and supple. It is a staple for traditional raclette meals.
How people cook with it
This cheese is primarily known for its use in the classic raclette dish. It also lends itself well to other melted cheese applications.
- Melting for raclette
- Topping for baked dishes
- Sandwich filling
- Cheese boards
To prepare raclette, the cheese is typically placed under a heat source, either in a special raclette grill or under a broiler. As it melts, it is scraped directly onto boiled potatoes, cured meats, and pickled vegetables. Beyond raclette, it can be sliced and added to gratify gratins, casseroles, or oven-baked sandwiches. Its excellent meltability makes it a versatile ingredient for any dish requiring a rich, gooey cheese.
How it differs from similar foods
Compared to cheeses like Gruyère or Emmental, raclette has a more pronounced, slightly pungent aroma due to its washed rind. Its melting texture is often described as creamier and more fluid, making it ideal for scraping.
Who it is for
Home cooks and families who enjoy traditional European comfort food will appreciate this cheese.
How to keep the rest
After opening, wrap any remaining cheese tightly in plastic wrap or cheese paper. Store it in the coldest part of your refrigerator. It is best consumed within a week or two to maintain its optimal flavor and texture.