Raise a raclette! This semi-hard, washed rind, fabulously creamy, nutty and salty cheese was custom made for melting. And while it’s a staple of the Swiss and French Alps (often enjoyed apres ski), this modern American version is handcrafted from pasteurized Colorado cow’s milk. It’s also free of additives or preservatives, and made using vegetarian rennet. We think we’ve fondue’d the one. 

Tip of the Tongue:

Raclette refers to both the cheese, and a Swiss dish commonly made with it. Treat yourself to an at-home ski chalet experience, by slowly melting your raclette in a pan on the stove (they also make grills especially for the cause), scraping it onto plates, and serving with boiled potatoes, charcuterie, and pickled vegetables such as cornichons.