Daisy Bateman

Thurscheese: French Raclette

A Case of Mistaken Cheesedentity

It’s not that I doubt the labeling. If my cheese-club provider claims that this is a slice of “French Raclette,” who am I to dispute that? It’s just that I have some very specific ideas of what raclette should taste like, and I think it should be more along the lines of this and not, well, this. Not that it wasn’t perfectly nice. Smooth, creamy, a little nutty, very mild rind, all good things for a cheese to be. But it’s like opening a jar of almonds and getting cashews: perfectly fine, just not what I was expecting.

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