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A semi-soft to firm cheese made from unpasteurized cow's milk that originated in France and thereafter became common in Switzerland and Austria, as well as Australia. The French version may be referred to as Fromage a Raclette. Raclette cheese typically has a smooth, firm open texture with a pale yellow color. Although it may be very pungent smelling when opened, this cheese has a pleasant, but strong flavor that is slightly tangy with mild overtones of wine. Raclette can be served cold, but most often it is served as a cooked cheese, melting smoothly and providing a creamy rich addition to many food dishes. When heated under a hot grill or with fire, the sweet nutty flavor intensifies and the texture becomes stringy and stretchy. Raclette is a popular cheese to melt over broiled potatoes. As a substitute, use French Morbier.
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