Raclette are made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky. Milk : Unpasteurised cow's milk Mature time: 3 months
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-Store at a temperature between 4-8°C and keep the product in the refrigerator after opening.
Register now to see the price
Register now to see the price
Raclette are made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky. Milk : Unpasteurised cow's milk Mature time: 3 months
