Raclette is an umpasteurised cheese with a slightly hard texture that melts well. Its name derives from the French word ‘rader’ (to ‘scrape’), because traditionally it is cut in pieces’, heated on a spit, and scraped off once melted. C U
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From The Sunday Times
March 7, 2010 The five best food shop websites
finecheese.co.uk
The online incarnation of a popular shop in Bath offers a staggering range of cheeses. You can select one by country of origin, type of milk used, texture and other criteria, and the site will even recommend a wine to go with it.
Cheese of the Month
Fourme D'Ambert
A succulent and classic blue. The cheese is aged for 10 weeks to create the richest creamiest texture. It has a delicate blue flavour and is soft and smooth. From Affineur Xavier Morin.
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