French raclette cheese

Raclette is a cheese originally from Savoy made from raw or pasteurized cow's milk.
It is also called Fromage à Raclette , a name that derives from the verb racler which means to scrape and describes the traditional way it is prepared in the mountains.
Tradition dictates that the cheese be cut and heated in a special container so that it melts and then scraped with a knife onto a plate of potatoes.
Remove from the refrigerator at least half an hour before tasting, serve melted with crusty bread and over hot potatoes.

Ingredients: pasteurized cow's milk, salt, lactic ferments, rennet, colorant: Annatto (E160b), preservative: Natamycin (E235)