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Raclette Jurassienne



Raclette Jurassienne can mean two things:
    1. It can be the cheese called "Raclette" when it is made in the Jura region of eastern France on the border with Switzerland. It will be made from unpasteurized cow's milk, by small producers, and have a 45% fat content;
    2. It can be the meal called "Raclette", made with melted cheese and accompaniments, but instead of the cheese being "Raclette Cheese", as is usual, the cheese is "Bleu de Gex", which is made in the Jura region. It is served with the same accompaniments as the regular meal called "Raclette."

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-- Clementine Paddleford (American food writer. 27 September 1898 - 13 November 1967)

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