Brézain Raclette (Sliced)

Weight: 300

Maturation: 6-8 weeks

Cheese Type: Uncooked, Pressed cheese

In 1982, Jean Le Gléour established the company Edelmont and created Brézain, a smoked cheese meant for melting and sharing. He spent four years perfecting the manufacturing process. The resulting smoked cheese was named “Le Brézain,” in reference to embers and the origin of its inventor (Breizh: Brittany).

This cheese draws inspiration from raclette but has a unique feature. It is exposed to beech and juniper wood fire for thirty hours after maturing for 6 to 8 weeks. This imparts the cheese with its delightful smoky flavour and a creamy, melting texture.

Brézain is ideal to use for raclette partie along Raclette cheese, potatoes and cold cuts.

Keep it in the fridge wrapped in cheese paper!


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