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Weight: 400
Maturation: 4 weeks
Cheese Type: Soft cheese with bloomy rind
Born in the Middle Ages, Raclette was initally eaten during the summer, it was only starting the 20th century that it gradually became a winter cheese. This Blue Raclette brings an even more powerful flavour to this iconic melting cheese.
Wine Pairing:
Red wines (Chateau Neuf du Pape)
White wines (Sauternes, Sancerre)
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Cheese Club Team
1 review for Blue Raclette
Florin Serban –
It goes really well with wild ales/sour beers.
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