Typical Savoy cheese made with cow's milk. It is famous for the exquisite dish from which its name derives: usually by heating half form, the internal pasta starts to melt and is thus scraped (from the French term racler that is to scrape) and placed on the serving plate. The soft and velvety paste has a golden colour, with a sweet taste that intensifies during maturation. The aroma of fresh milk stands out, and vegetal and fruity notes dominate
