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The production steps

Guaranteed and controlled quality

Carré d'agneau en croûte de Raclette de Savoie & févettes

  • Cheese : Raclette de Savoie
  • Dish type : Main
  • Season : Spring, Summer, Autumn, Winter

Visit the Raclette de Savoie producer’s association

A Raclette more genuine than nature itself, where the upholding of tradition has a delicious side!
As the iconic cheese of the Alpine mountains, Raclette de Savoie is backed by solid tradition.

The collective know-how of its milk producers, cheese makers and refiners are drawn on to produce this cheese. Plain and natural, it is crafted without the use of flavourings or additives. You won't find any of these cheeses flavoured, smoked or spiced; there’s no need for that, when you're starting off with a product already packed with flavour! 

A cheese of quality

A Protected Geographical Indication (PGI) since 2017.

All about la Raclette de Savoie ...

  • Made from unpasteurised or thermised milk (slight heating of the milk)
  • Only cow's milk is used
  • Non-cooked, pressed cheese
  • 6kg wheels
  • 30cm in diameter, 7cm high
  • An attractive, smooth, yellow-orange to brownish-coloured rind
  • A soft, melting middle ranging from white to straw-coloured
  • Balanced, distinctive taste with lactic acid notes
  • Warmed up: the middle becomes soft and creamy without turning oily, while it offers a full-bodied, balanced taste, without being overly salty
  • Exists in a farm-produced version (green casein pellet) and a cheese dairy version (red casein pellet)
  • Maturing time: at least 8 weeks, on wooden boards
  • Fat content: 48% to 52% fat to dry content
  • Natural, diversified, local and non-GM (<0.9%) feed is given to the cows

Production area

  • The Pays de Savoie territory, from milk production to ripening.

 

Origin and know-how

Those behind each savoured Raclette de Savoie - milk producers, farmers, cheese makers and refiners - are today's guarantors of specific history and know-how dating back to the Middle Ages. At that time, farmers used to consume it in summer, outdoors, when leading the cows to grazing pastures. They would melt half a wheel of cheese in front of a wood fire and then scrape the melted surface of the cheese with bread or potatoes. This is where it's name “Raclette de Savoie” comes from, derived from the French word for scrape: “racler”.

Today it is crafted - remaining ever mindful of its origins - for its characteristic flavour and texture, which all contribute towards the much-loved uniqueness of this cheese.