
Raclette de Savoie and Morbier Bichonné Duo by Fromagerie Beillevaire
Made to Melt
FroÂmagerie BeillÂeÂvaire has curatÂed this duo of beauÂtiÂful meltÂing cheesesâââthe soft French verÂsion of the famed Raclette and a beauÂtiÂful MorÂbier, known for the dark line runÂning along its midÂdle. We also offer a raclette grill for your cheese meltÂing pleasure.
TASTÂING NOTES FROM THE CURATOR
MeltÂing cheeses have gone from a EuroÂpean traÂdiÂtion to interÂnaÂtionÂal pheÂnomÂeÂnon. FroÂmagerie BeillÂeÂvaire, known for its curatÂed cheeses from every region of France, offers two parÂticÂuÂlar variÂeties in one pack, ready for you to slice up and set on a hot grill.
- Raclette de Savoie â This semi-soft cheese comes from the unpasÂteurÂized cowâs milk and is matured in spruce for at least 8 weeks. The wood imparts a nutÂty flaÂvor and regÂuÂlates the moisÂture of the rind. The pĂątĂ© is creamy and dotÂted with small holes. It is smooth, neiÂther salty nor sharp. This cheese is made on both the Swiss and French side of the Alps, though the French verÂsion, aside from being softÂer than its Swiss counÂterÂpart, posÂsessÂes a strong, punÂgent aroÂma accomÂpaÂnied by a subÂtle earthÂiÂness and fruitiness.
- MorÂbier BichonÂnĂ© â This delÂiÂcate but flaÂvorÂsome semi-soft cowâs milk cheese was origÂiÂnalÂly made from leftÂover curd used to make ComtĂ© cheese, with a line of proÂtecÂtive vegÂetable ash runÂning through the midÂdle before the MorÂbier wheel would be press-moldÂed. NowaÂdays, MorÂbier is made from a sinÂgle milkÂing and proÂducÂtion begins withÂin 24 hours. It is aged for 100 days in natÂurÂal stone celÂlars. Beneath its pale rind, the pĂątĂ© is butÂtery and elasÂtic, with the fraÂgrances of hay, mushÂrooms, and flowÂers. It is fruity, with a delÂiÂcate, creamy tasteâââand the disÂtinct dark line in the cenÂter remains.
PREPAÂRAÂTION OR PAIRINGS
Raclette gets its name from the French word ââraclerâ, meanÂing to scrape. TraÂdiÂtionÂalÂly, raclette as a dish is made by meltÂing the cheese over a fire or off a speÂcial machine. Those at home use a raclette grill to achieve this effect with either the cheese of the same name or MorÂbier. The meltÂed cheese is then scraped onto bread as an open-faced sandÂwich, or else over potaÂtoes and cured meat. Add corÂniÂchons and pearl onions for an added tartÂness of flavor.
For those who donât want to melt their cheeses, these can be served as an appeÂtizÂer on crackÂers or toastÂed baguette slices with chutÂney on the side. WhatÂevÂer you decide, we recÂomÂmend a glass of RiesÂling or a chilled SaiÂson beer to go with your meal!
A CHEESE FROM A REGION OF ITS OWN
PasÂcal Beillevaireâs ethos is that the best of each region should be showÂcased as much as posÂsiÂble. The Raclette is made by their partÂner, LaiÂterie La SavoÂyarde in Savoie. The MorÂbier is a result of their partÂnerÂship with FroÂmagerie HervĂ© Poulet in Granges-sur-Baume for proÂducÂtion and Cave de Machecoul in Machecoul for the celÂlar-aging process. NothÂing but the best goes into cheeses with the BeillÂeÂvaire stamp on them.
DISÂCLAIMER ON AVAILÂABILÂIÂTY OF PRE-ORDERED AIR-FLOWN ITEMS
This is a pre-ordered item at The Bow Tie Duck and will only be availÂable while the proÂducÂer from overÂseas is able to supÂply and allow air-flown delivÂery. In case of delivÂery delays, delivÂery canÂcelÂlaÂtions, ââout of stockâ notices, or ââout of seaÂsonâ notices after purÂchase, you will be conÂtactÂed by our SupÂport Team. You will receive a refund or prodÂuct replaceÂment, or you can choose a new delivÂery date for your item. In choosÂing to place an order, you agree to the terms and have read that this parÂticÂuÂlar prodÂuct is not on-hand. After a short wait, you will receive your orders fresh from the source.
Storage Instructions
Cheeses (except brined ones in jars) should be stored in the crisper or the butÂter drawÂer of a refrigÂerÂaÂtor, not on the shelves themÂselves. This is to help regÂuÂlate their temÂperÂaÂture and humidÂiÂty levÂelsâââand preÂvents the forÂmaÂtion of mold. Once opened, they should not be kept in their origÂiÂnal packÂagÂing. Semi-hard cheeses (includÂing blues) should ideÂalÂly be wrapped in cheese paper after openÂing. An alterÂnaÂtive is to wrap them tightÂly in parchÂment paper to allow them to breathe, then looseÂly in aluÂminum foil to keep moisÂture out. Donât forÂget to write up a label with the date you first opened the packÂage. Replace the parchÂment paper every time you open the cheese, and it will be fine for up to one month. BeillÂeÂvaire cheeses are air-flown from France on demand. They are meant to be conÂsumed withÂin 1 to 2 weeks of their arrival at your residence.
1 Pairing

Elegance and finesse with a refreshing floral zip in a bottle. From an Austrian winery.