If the raclette is famous for the traditional Savoyard dish evoking the mountain, the ski and the meals convivial, the Raclette of Savoy is above all an excellent local cheese, in the process of obtaining a Protected Geographical Indication (PGI) Also in cheese platter or with varied and original recipes.
Known as "roasted cheese", the raclette made its appearance in the Middle Ages. The shepherds then have a habit of consuming this dish in summer and outdoors, while cows graze in pastures.
The name "raclette" appears only in 1874, referring to the action of scraping the melted cheese directly on the wheel.
Originally, the raclette was eaten in front of the fireplace. The cheese was placed in front of the fireplace and melted under the effect of heat.
During the 20th century, the traditional method gradually gave way to electrical appliances, first family, then individual.
Today, the "Raclette", a term that refers both to the action of scraping the cheese and the cheese itself, evokes immediately the Pays de Savoie. Raclette de Savoie cheese has typical aromas, resulting from the richness of its terroir: the diversity of the climate, the quality of pastures and the know-how mastered by cheese makers. Gathered in a Syndicat, the producers of Raclette de Savoie work to make recognize the typicity of this cheese and to rediscover all its flavors in cheese platter, quite simply.
La Raclette de Savoie is made according to an ancestral recipe, with secular gestures. This cheese, manufactured daily, comes in the form of a 5 kg wheel, for 8 cm thickness.
The milk used for its manufacture comes from the first morning milking, mixed with that of the previous evening. The milk is poured into a cauldron and heated to 27 ° C. for curdling, then at 32 ° C. after standing. The curd thus obtained is sliced and stirred for one hour before being taken from a canvas. The curd is pressed to form the wheels, which are then placed in the cellar, for a minimum of 3 months.
There are different varieties of Raclette of Savoy: one can find it nature or smoke.
In the past, the raclette was consumed in front of the fireplace! Once the grinding wheel was cut in two, the slice was presented in front of the hearth to melt under the effect of heat. Nowadays, the chimney fire has given way to electric appliances (ramp or individual cup) ... But the pleasure of melting the raclette is still there!
Traditionally eaten in "raclette", it is accompanied by potatoes and sausages, but it can also be served with onions, pickles, mushrooms, tomatoes ... the possibilities are endless.
Its excellent organoleptic properties make the Raclette de Savoie an ingredient of choice for many other dishes and snack recipes, to which it brings both a touch of originality and a note of terroir.