Raclette de Savoie 
Raclette de Savoie is a pressed, uncooked cheese from France. It is made from raw or heat-treated cow's milk. The cheese is traditionally matured for a minimum of eight weeks. It has a washed rind that is yellow to brown and a paste that is white to straw-yellow. Raclette de Savoie is known for its firm and tender texture, becoming creamy and melting when heated. The cheese is typically sold in wheel form, but can also be sliced into wedges or prepackaged for consumers. It is linked to the Savoie region's rich history of livestock farming and cheese-making expertise.
Key Facts
| Country of Origin | France |
| Specific Origin | Savoie and Haute Savoie departments, and specific municipalities in the Departments of Ain and Isère |
| Protection | PGI (2015) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw or heat-treated |
| Fat Content | Between 48% and 52% (ratio of fat to dry matter) |
| Rind | Washed rind, yellow to brown in color |
| Texture | Firm and tender, creamy and melting when heated |
| Colors | Rind is yellow to brown; paste is white to straw-yellow |
| Forms | Wheel, sliced into wedges, prepackaged units (sliced or cuboid form) |
| Age | Minimum of eight weeks |
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