From the French term “racler”, which means “to scrape”, Raclette, is made in Auvergne - a territory of mountains and plateaus where terroir and tradition are deeply rooted. Used in fondue; melt and scrape on potatoes, and dried, cured meats. Taste: Mild, creamy, milky, fruity, and slightly nutty flavor which intensifies when heated. Pairings: Chenin Blanc, a chilled Pinot Noir, French burgundy; a light beer. Made with pasteurized cow's milk and traditional rennet.