Posts tagged Raclette
Heidi Raclette

One of Australia’s most awarded cheeses. Heidi Farm cheeses are produced using milk from neighbouring farms, giving them a consistent quality and unique characteristics that are specific to the location. The pate’ is smooth and elastic, yet supple and dense. It has an intense perfume and mildly nutty flavour. The rind of the cheese is washed and scrubbed during production, promoting flavour development and ripening. Traditionally Raclette is melted on a raclette burner, scraped and eaten with boiled waxy potatoes and pickles.

Wine Pairing: Viognier, Merlot or Tempranillo

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Dellendale Churchill Raclette

A hand washed cows' milk cheese, it is European in style and matured for 8 weeks. It has a robust, aromatic and creamy flavour with earthy notes. The name comes from the road where the dairy is located in WA’s Great Southern, Denmark region. Raclette cheese originated in the French speaking areas in the Alpine regions of the Valais canton in Switzerland.  

Wine Pairing: Chenin Blanc or Merlot

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