The product
Raclette de Savoie IGP Lait Cru
Cheese for melting, ideal with potatoes
Code:
40719
Country of origin:
France
Type of Milk:
Raw Cow's milk
Weight:
6 kg approx
Minimum order:
1/2
| Description | Raw cow's milk |
|---|---|
| Appearance | The rind is thin and pinkish in colour, the paste is pale yellow, without eyes |
| Taste | Sweet, intense with distinct notes of toasted, cooked butter and washed rind |
| Maturing | At least 3 months |
| Curiosity | This cheese is historically used to be melted, the term "Raclette" in fact comes from "racler" meaning to scrape, which is what the shepherd used to do with the cheese by the fire |
| Our selection | Raclette in France refers to a generic cheese suitable for being melted. The only certified one is IGP de Savoie, the classic Raclette produced in the protected geographical area between Haute Savoie, Ain and Isére |
| Suggestions | Excellent melted, in the classic combination with potatoes, perhaps paired with a glass of Pinot Noir; also delicious melted in sandwiches or on baked pasta |
| Ingredients | Raw cow's MILK, salt, lactic ferments, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 6 kg approx |
| Packaging | Whole wheel wrapped in paper, fractions vacuum packed |
| Storage Conditions (unpacked products) | Keep refrigerated between +6°and +8° C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | France |
| Nutrition Declaration | Energy: 1520 kJ / 384 kcal Fat: 31 g of which saturates: 20 g Carbohydrate: <0.1 g of which sugars: <0.1 g Protein: 25 g Salt: <1,0 g Typical value per 100 g |
The producer
Fromagerie Joseph Paccard - Manigod Haute-Savoie - France
Why we chose them
In 1990 in the heart of the valley of the "Aravis", at 1000 meters altitude, Joseph Paccard built a small place to mature farmhouse cheeses like
Reblochon, Beaufort and Abondance.
Joseph Paccard's sons, following their father for several years, learned from him the craftmanship of maturing cheese. A fine art that requires skill,
knowledge and above all, passion.
Craftsmanship and extra care for quality have defined Joseph Paccard the best affineur for Reblochon fermier.
In 2007 we visited Monsieur Paccard in Manigod, in Haute-Savoie, to see the production of Reblochon and their maturing cellars. Since then we
have been working with them with pleasure, especially in autumn and winter months, focusing on Reblochon and Beaufort.
This year we propose you two very interesting new cheeses - Manigodine and Bleu du Val d'Aillon - along with three "legends" in the world of
cheese: Reblochon, Beaufort and Bleu du Termignon. No need to say that all these cheeses are made with raw mik.
