A semi-hard cheese made on both sides of the French and Swiss Alps, Valais Raclette or Fromage a Raclette, as they are traditionally called, are made using ancestral methods with unpasteurized milk of cows grazing on the alpine meadows. The name Raclette comes from the French word �racler�, which means �to scrape�. The cheese has got a thin, brownish-orange colored rind and a pale-yellow pate with a few and scattered open holes. It is having a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavor can vary from nutty, slightly acidic to milky.
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