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)
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team