Try our amazing ultimate cheese toasty with three French cheeses
French Raclette is a soft cows milk cheese from the Savoy region. This cheese is typically used for melting and loosly translated means to scrape. Tradionally the cheese is melted using a specially designed grill and then srcaped onto the plate and searved with cornichons. We have taken this idea and given it a modern twist.
Le Caviste De Scey or Morbier style is a soft cows milk cheese from the Burgundy region.
There are two layers separated by a layer of ash. Tradionally the cheese is made in two parts of the day. The morning milking is made first then a layer of ash is layed over it for protection and then the eveing milking is put ontop.
The name Morbier was tradionally made with unpasturised milk; with modern food regulations it is made with pasturised milk but can not be called Morbier.
Tome Vieux Saulnois Reserve is a semi hard washed rind cows milk cheese from the Lorraines /Alscace region. This cheese is matured slowly and rinsed with wine as it matures which develops its fruity flavours.
I hope you enjoy eating this as much as I enjoyed tasting the cheeses to get the right flavours.
Andrea
