Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Raclette du Valais or Fromage à Raclette, as they are traditionally called, are made using the milk of cows grazing on the alpine meadows. The name comes from the French word ‘racler’, which means ‘to scrape’. The cheese has a thin, brownish-orange coloured rind and pale yellow flesh (the ‘pâte’ of the cheese) with a few scattered open holes. It is has a distinctive aromatic smell and a creamy texture, similar to Gruyère cheese, and […]

This article is available to digital subscribers only. To gain access, Subscribe to our mobile app for $2.99 per month, then simply enter the Secure Code, as displayed in our mobile app. NOTE: The Secure Code will ONLY display in the app, after subscription is purchased. Don’t have the Essentials Magazine Australia app yet? To download, simply search for ‘Essentials Magazine Australia’ in the App Store (Apple) OR Google Play Store (Android) to download the app.

Digital Subscription to Essentials Magazine Australia

Please Support Australian Journalism
Your contribution to the longevity of Australian journalism is important to us. Contribute by subscribing to our website & app.

Subscribe to our website & app for iOS and Android for just $2.99 AUD per month. For a FREE app trial, simply search for 'Essentials Magazine Australia' in the App Store (Apple) OR Google Play Store (Android) to download the app. Thank you. Jamie Durrant, editor.

Comments are closed.