| 1 | Raclette cheese is also called bagnes, gomser, valais raclette, and fromage a raclette. |
| 2 | There are a number of raclette-type cheeses in switzerland; among these are belsano and belalp. |
| 3 | Gruyere is somewhat similar. |
| 4 | Raclette is made in switzerland, primarily in the canton of valais; most is made on farms of unpasteurized whole cow"s milk. |
| 5 | The cheese is in the swiss flavor family. |
| 6 | It tastes mild and delicious when served at room temperature; soft and nutty; heating unlocks extra flavors and aroma. |
| 7 | Texture is very firm. |
| 8 | The cheese resembles gruyere, with a slightly rough, light-brown rind and a pale-ivory-yellow to light-brown interior with more holes than gruyere. |
| 9 | Swiss cheese are quite reliable; federal inspectors grade the cheeses according to strict standards. |
| 10 | Swiss law prohibits the use of artificial additives, coloring agents, and milk from cows fed on silage. |
| 11 | The rind should be even and have no cracks. |
| 12 | The cheese should not be sharp. |
| 13 | The text should not be grainy. |
| 14 | Best is between four and six months old; if uncut, will continue to age. |
| 15 | If cut, keeps about one month if well-wrapped. |
| 16 | To prepare raclette: a thick slice is cut across the surface of the whole cheese and toasted until runny and bubbling. |
| 17 | It is usually eaten with a roasted potato. |
| 18 | Another method is to put the slice of cheese in front of a fire and then scrape it onto bread. |
| 19 | Also served unheated as a table cheese at the end of meals. |
| 20 | Good with light german beer and white swiss wines, such as fendant. |
