Maturation: 16 weeks
Cheese Type: pressed, Uncooked cheese
Raclette cheese was first mentionned in the Swiss text in 1291 and was known in the Swiss, German and French mountain area as ‘roasted cheese’. The cheese was traditionally placed next to a campfire for melting it and then scraped it into a slice of bread. The name Raclette dish comes from the verb ‘racler’ meaning ‘to scrape’ in French language. Our Raclette cheese has a supple and melting texture, it is a pleasant mix between the ewe and cow’s milk, sweet, delicate and lactic in flavour with some fruity notes.
Red wines (Cabernet Sauvignon)
White wines (Sancerre, Pouilly Fume)
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