Smoked Raclette

Weight: 1000

Maturation: at least 3 months

Cheese Type: Uncooked, Pressed cheese

Seasonal

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 sweet and lactic in flavour with some floral notes from the mountain.

Wine Pairing:

White wines (Sancerre, Riesling, Apremont)

Thermised
Cow
Cut

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