Raclette de Savoie Raw Milk

Weight: 1000

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. Savoie Raclette has a firm and melting paste, even stringy when heated, with a franck, fruity and slighlty salty taste.

Raw
Cow
Cut

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