4. Characteristics and properties of the final product

4.1 Sensory properties and composition

Raclette cheeses are characterized by a mild, fruity flavor, which can be more intense depending on ripening conditions and the choice of starter (Box 2). The rind is smooth and even, golden yellow to brown after a few weeks' ripening. The paste is supple, unctuous and ivory-colored, and may show signs of fermentation.

The composition of the cheese on removal from the mould is shown in table 1 . After ripening, the nutritional value per 100 g of cheese is between 335 and 360 Kcal (intra-category variability). Raclette cheeses are positioned in category D of the Nutri-Score.

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