Sheep & Cow Raclette

Weight: 400

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.

Wine Pairing:

Red wines (Cabernet Sauvignon)
White wines (Sancerre, Pouilly Fume)

Cow and Sheep
Cow and Sheep



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