Weight: 1000
Maturation: 12-15 weeks
Cheese Type: Uncooked, Pressed cheese
Seasonal!
During Middle Ages, the shepherds used to melt half a wheel of cheese under the sun, scraping (‘racler’ in French) the cheese into their plates, thus the name Raclette. IGP Savoie Raclette has a firm and melting paste, even stringy when heated, with a franck and slighlty salty taste.
Wine Pairing:
White wines (Sancerre, Riesling, Apremont)
HKD209/1000g
HKD209/1000g
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2 reviews for Raclette de Savoie Raw Milk
D Lo –
This is quality raclette cheese, but it takes a bit of elbow grease to slice this into neat rectangles with uniform thickness. I had to use my chopper to do this job! I’d recommend the sliced raclette cheese if you can’t be bothered to slice this cheese.
Marine Vallee (verified owner) –
Best Raclette cheese in Hong Kong!
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