Maturation: 8 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 sweet and lactic in flavour with some floral notes from the mountain.
White wines (Sancerre, Riesling, Apremont)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team