Raclette des Appalaches (Quebec)
Smooth, semi-soft cheese, Raclette des Appalaches, is made from pastuerized cow’s milk. Washed skin, firm, smooth crust with a barbed taste and strong hazelnut odour. An aging period of 9 weeks is required with 46% humidity. Should be consumed within 2 months after unpacking. Preserve it in a double waxed paper of an aluminium foil. A temperature of 2-4 ºC has to be maintained. Found in every shop and all supermarkets. Goes extremely well with salads, soups melted on croûton, potatoes, scraped on bacon and grated on pizzas, pies and in dishes of pastes.