Raclette de Savoie Fermière – Maison Paccard

From the alpine pastures of Savoie, this Raclette de Savoie Fermière is a raw cow’s milk wheel, washed and brushed to a tawny, sticky rind. Maison Paccard’s affinage coaxes out its soulful rusticity: the paste is supple, honeycombed, and pungent with yeast and butter. No industrial smoothness here—only farmhouse honesty and the aroma of wooden chalets and slow melting.

Under Paccard’s patient care, the cheese transforms into a luxurious, drippy pool when heated, yet retains its rustic backbone: notes of roasted nuts, cured meat, and sweet cream. The fermier origin means the milk comes from one herd, lending a wild, seasonal complexity. This Raclette is meant for scraping, not slicing—each layer carries the crusty memory of cellar boards and mountain air.

Melt over potatoes or pair with cornichons. The affinage by Maison Paccard elevates without erasing: the cheese stays earthy, honest, and gloriously rustic. A true Savoyard classic that tastes of fire, patience, and alpine tradition.