Basil Raclette
Say what you will about “cheese with stuff in it”, but we here at C. Hesse Cheese like to have FUN, especially when the cheese is good and the “stuff” is pure, high quality augmentations. Enter the flavored raclette selection from Jumi Cheese in Switzerland.
Maybe my palate is pre-disposed to like herbed things best, but Jumi’s Basil Raclette is kind of a triumph in my opinion. Made with big fresh chunks of basil (not dried flakes!), this raclette has a beautiful, springy, fresh feeling. The basil lightens up the flavor so much that I can feel the summer sun despite being in the warehouse and it being 25 degrees outside. I would pair this with fresh ham, sun dried tomatoes, and something in oil. I also feel like you could do a carrozza thing with this and have a lot of success
Raclettes are to be melted using a specialized raclette machine. If you don’t have one of those (most don’t), cut your cheese into slabs and put them in a skillet under a screaming hot broiler, then pour over whatever you want melted cheese on. Similarly, feel free to experiment with subbing raclette in for any recipe that calls for melted cheese (grilled cheeses, gratins, french onion soup, etc etc.)
Say what you will about “cheese with stuff in it”, but we here at C. Hesse Cheese like to have FUN, especially when the cheese is good and the “stuff” is pure, high quality augmentations. Enter the flavored raclette selection from Jumi Cheese in Switzerland.
Maybe my palate is pre-disposed to like herbed things best, but Jumi’s Basil Raclette is kind of a triumph in my opinion. Made with big fresh chunks of basil (not dried flakes!), this raclette has a beautiful, springy, fresh feeling. The basil lightens up the flavor so much that I can feel the summer sun despite being in the warehouse and it being 25 degrees outside. I would pair this with fresh ham, sun dried tomatoes, and something in oil. I also feel like you could do a carrozza thing with this and have a lot of success
Raclettes are to be melted using a specialized raclette machine. If you don’t have one of those (most don’t), cut your cheese into slabs and put them in a skillet under a screaming hot broiler, then pour over whatever you want melted cheese on. Similarly, feel free to experiment with subbing raclette in for any recipe that calls for melted cheese (grilled cheeses, gratins, french onion soup, etc etc.)
Say what you will about “cheese with stuff in it”, but we here at C. Hesse Cheese like to have FUN, especially when the cheese is good and the “stuff” is pure, high quality augmentations. Enter the flavored raclette selection from Jumi Cheese in Switzerland.
Maybe my palate is pre-disposed to like herbed things best, but Jumi’s Basil Raclette is kind of a triumph in my opinion. Made with big fresh chunks of basil (not dried flakes!), this raclette has a beautiful, springy, fresh feeling. The basil lightens up the flavor so much that I can feel the summer sun despite being in the warehouse and it being 25 degrees outside. I would pair this with fresh ham, sun dried tomatoes, and something in oil. I also feel like you could do a carrozza thing with this and have a lot of success
Raclettes are to be melted using a specialized raclette machine. If you don’t have one of those (most don’t), cut your cheese into slabs and put them in a skillet under a screaming hot broiler, then pour over whatever you want melted cheese on. Similarly, feel free to experiment with subbing raclette in for any recipe that calls for melted cheese (grilled cheeses, gratins, french onion soup, etc etc.)
ingredients: unpasteurized cow’s milk, basil, salt, rennet, cultures