Raclette

Basic info

Category: Semi-soft or firm
Appearance: Thin crust in straw to copper colour, rough and slightly sticky; cream to yellow interior

How to enjoy them?

Raclettes are traditionally served with potatoes, salty pickles, pickled onions and dried meat. Canadian Raclette can also be enjoyed in fondues. On a simpler note, it adds character to grilled-cheese sandwiches, salads and pasta or legume dishes. In a tasting, this cheese won’t go unnoticed!

How are they made?

After the curd is created and set in the mould, the Raclette wheel is washed with a brine/bacteria solution to create the orange color, texture and aroma. The curd is a bit more “chewy” which contributes to the excellent melting properties.

Visit the cheesemaking page to learn more about how Canadian cheeses are made.

Conservation

Storage

As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.

To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.

Freezing

All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.

You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.