Raclette de Savoie Raw Milk

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.