Maturation: 8 weeks
Cheese Type: Uncooked, Pressed cheese
Born in the Middle Ages, Raclette was initally eaten during the summer, it was only starting the 20th century that it gradually became a winter cheese. This is the most appreciated traditional Raclette, perfect for your parties with friends. Add gherkins, potatoes and cold cut to please the all family with a Jacqueres from Savoie.
White wines (Sancerre, Riesling, Apremont)
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Cheese Club Team