Maturation: 8 weeks
Cheese Type: Uncooked, Pressed cheese
Golden Medal at the Concours General Agricole de Paris in 2022.
Truffle amateur? Even if Raclette was initially made in a classic way with cow’s milk to keep the milk longer and get a protein source, we can nowadays find a lot of different varieties of Raclette. This one is made with cow’s milk and black truffle. The taste is well balance, delicate with a milky flavour. You can use it as a classic Raclette or melt it in a sandwich with some sausages. That will warm your heart during winter time!
White wines (Chiroubles Indigene, Pouilly Fume Petit F de Michel Redde)
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