Maturation: 12-15 weeks
Cheese Type: Uncooked, Pressed cheese
During The Middle Ages, the shepherds used to melt half a wheel of cheese under the sun, scraping (‘racler’ in French) the cheese into their plates, thus the name Raclette. IGP Savoie Raclette has a firm and melting paste, even stringy when heated, with a franck and slighlty salty taste.
White wines (Sancerre, Riesling, Apremont)
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Cheese Club Team