Maturation: 12-15 weeks
Cheese Type: Uncooked, Pressed cheese
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.
White wines (Sancerre, Riesling, Apremont)
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team