Weight: 500
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.
Wine Pairing:
White wines (Sancerre, Riesling, Apremont)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officially a Cheese Master!
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Your Cheese Club Team
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