"Raclette déclassée au lait thermisé" indicates that it is a Raclette-type cheese produced using thermized milk. Thermalization is the process of heating milk at a moderate temperature, usually below 65°C, instead of pasteurization at higher temperatures. This cheese has slight differences in texture and flavor compared to traditional pasteurized Raclette cheese.

The main characteristic is that the cheese is melted and served over potatoes, crackers, vegetables, and other side dishes.

Raclette is often prepared in a special device for melting cheese, known as a raclette oven. The thermal process allows the cheese to become creamy and gooey, creating a delicious meal. You can also include this cheese in various recipes and dishes, adjust it to your wishes.

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