Named after the French word ‘racler’, meaning ‘to scrape’. Traditionally, the cheese was cut and held over an open fire until the surface bubbled, then scraped onto a waiting bowl of hot potatoes, and eaten alongside local charcuterie and pickles. The sweet fruiti-ness intensifies as the cheese heats and begins to caramelise on the edges.
|Country of Origin||France|
|Raw or Pasteurised||Pasteurised|
|Suitable for vegetarians||yes|