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.
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