Snowmass RacletteWashed Rind
Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Valais Raclette or Fromage a Raclette, as they are traditionally called, are made using ancestral methods with unpasteurized milk of cows. Our modern version is made with pasteurized Colorado cows milk.
Traditionally raclette can be melted and scraped onto food dishes, e.g., raw or cooked vegetables (broccoli, cauliflower, mushrooms, potatoes) and cured meats. Double smoked bacon plus bagels plus a waterfall of cheese = perfection.
Dry Chenin Blanc or a French white wine will work with Snowmass Raclette. A low profile red wine is a good choice. For red wine lovers, a chilled Pinot Noir adds a hint of fruity flavor that’s a great fit with the cheese as well.