Weight: 400
Maturation: 12-15 weeks
Cheese Type: Uncooked, Pressed cheese
Seasonal!
Native from the Alps mountains, this typical dish was placed by the peasants next to a campfire for softening before being scraped into bread.
Nowadays, we can find various kind of Raclette cheese: goat, cow, ewe’s milk, and even blue.
IGP Savoie Raclette has a firm and melting paste, even stringy when heated, with a frank and slightly salty taste.
Can be stored in the fridge, wrapped in plastic wrap/aluminium foil, for up to 3 weeks.
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Your Cheese Club Team
1 review for Raclette de Savoie (Raw Milk)
Erwan GAILLARD –
Excellent
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