Maturation: minimum 10 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. Refined for at least 10 weeks, our Smoked Raclette is a real pleasure for your palate. Slightly smoky, vegetal, milky, and delicate, it is nice to mix it with some classic Raclette or Morbier during your Raclette party.
White wines (Sancerre, Riesling, Apremont)
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Cheese Club Team
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