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The name Raclette derives from racler, meaning to scrape, and describes the way in which the cheese is traditionally eaten. It is cut and heated next to the fire, being scraped off with a knife as it melts, then eaten.
A semi-soft cheese with a brownish-beige rind and a cream coloured pâté; Raclette de Scey has a supple elastic texture and a full beefy flavour, with nuances of nuts and a slightly fruity aroma. When grilled, the rind becomes quite crunchy and the flavours intensify, lingering with a savoury finish.