From the Savoie valley of the Rhone-Alpes, this popular melting cheese 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 lover should be without it!

• Made from unpasteurized cow's milk.
• We cut and wrap this item by hand.