Raclette cheese is a semi-soft texture and buttery flavor. Pairs with crisp, dry wine but a light bodied red wine also works well. The cheese comes from the French and Swiss alps and usually is made from cows’ milk, but we are loving it made from goat’s milk. It is washed in a salt brine during aging and usually ages for 3-4 months. It has a relatively high moisture content for an alpine cheese. This makes an excellent melting cheese, but it can be enjoyed not melted as a table cheese as well. Raclette has an ooey-gooey appeal and is great on burgers, sandwiches and makes a great cheese for fondue.