Raclette du Jura, or Raclette Jurassienne, is a raclette hailing from the Jura region of Eastern France which shares a border with Switzerland. Traditionally produced with raw cow’s milk, this fine cheese can also be purchased pasteurized.
When one thinks of raclette, one is automatically whisked away to a restaurant or eatery where molten slabs of cheese are scraped from a hot cheese wheel onto potatoes, sandwiches, burgers, or pretty much anything that one would want cheese on. However, this cheese can also be eaten cold and is a great cheese to put in baguettes and sandwiches, or to thinly grate over salads as a great flavor enhancer. Raclette is quite salty, but also has a distinct sweetness to it that balances everything out. It also presents a slight nuttiness that helps to add on to the modest flavor this cheese brings. The aroma, however, is quite pungent and is noticeable even from a considerable distance. It is not unpleasant, just rather strong.
This cheese is traditionally served melted over potatoes with cornichons, pickled onions, and black tea. The black tea is served hot as it is believed warm beverages aid in digestion. Raclette can also be served with medium bodied wines, such as Pinot Grigio and Vin de Savoie/
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.