Raclette - Perhaps the World’s Best

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Raclette - Perhaps the World’s Best

Raclette Perhaps the World’s Best

  • Producer - Heidi Farm
  • Origin - Australia
  • Milk Type - Cow
  • Ageing - 4 months

Here at Cheese Therapy, we like to promote the small guys, the
cool finds and stuff that you just can’t buy. We search for stories
of cheesemakers, history and quirk. And then we have Heidi
Farm’s Raclette...

This cheese has been named top cheese in Australia several times including 2017. As far as raclette goes,
it is perhaps the best in the world. So why is this not like what
we normally do? Well... Heidi Farm is owned by brewing
behemoth, Lion. You name it, they own it. But what’s the story
here? In 1986, Frank & Elizabeth Marchand bought a small
dairy outside of Deloraine in Tasmania’s north with the idea to
make the same cheeses that he grew up making back in
Switzerland. Cheese guru, Will Studd, promoted Heidi on the
mainland turning this small producer into a cheese icon. Frank
sold in 2002, but to this day, not much has changed. Heidi
Raclette is still produced in small volumes which each wheel
requiring a lot of hands-on attention. Sometimes big business
stuffs the joy of something boutique up. In this case, Lion has
done the job perfectly.

Taste
This is the perfect winter cheese. Traditionally, this cheese is
melted to really intensify the flavours. Melted and scraped over
boiled waxy potatoes and pickles or onto a fresh & crusty slice
of bread with a strawberry and rosemary jam. The intense smell
hides its nutty and slightly sweet taste. This is a meal in itself.
Raclette fact of the day
The earliest writings of raclette date back to 1291 from
Swiss-German convents. Tradition has it that Swiss cow herders
would take this cheese with them. At night they would melt the
cheese by a fire and scrape onto bread. In fact, the name
raclette is derived from the French word ‘racler’ which means
‘to scrape’.


Drink with
• Reisling
• Pinot Gris
• Tea

Eat with
• Melted onto crusty bread with a sweet/savoury jam or potatoes with pickles.

 

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  • Sam Penny
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