Raclette Fermiere Fumee au bois de Hetre – Maison Paccard

From the Savoie mountains, this Raclette Fermière Fumée au bois de Hêtre is a raw cow’s milk wheel, gently smoked over beechwood after Maison Paccard’s patient affinage. The rustic soul remains intact: the rind is tawny, sticky, and kissed by pale blue-grey molds. Underneath, the paste is supple, creamy, and pierced with tiny holes—a farmhouse texture that drips when heated.

Paccard’s affinage first builds buttery, nutty depth, then the beech smoke adds bacon, toasted wood, and a gentle campfire bite without masking the earthy, barnyard tang. This is honest smoking—no liquid flavor, no rush. The fermier origin means single-herd milk, giving a wild, seasonal richness that mass-produced raclette lacks. Rusticity here is bold, fragrant, and unforgettably woody.

Melt over potatoes or scrape onto crusty bread. The affinage then smoke by Maison Paccard creates a rustic masterpiece: creamy, smoky, and proudly farmhouse. A true alpine ember for cold nights.