Maturation: 8 weeks
Cheese Type: Uncooked, Pressed Cheese
The Raclette Saint Niklaus is one of the most appreciated Swiss Raclette cheese from Valais region. Its rich milky taste is more noticeable than in other raclette cheese. Its structure is firm, but it melts very easily without becoming too greasy, and developing a typical smell of mushrooms. It presents every connoisseur with a very special gustatory experience.
White wines (Sancerre, Riesling, Apremont)
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