New
The product
Raclette Suisse
A typical Swiss cheese, perfect for melting
Code:
40734
Country of origin:
Swiss
Type of Milk:
Cow's milk
Weight:
6 - 7 kg approx
Minimum order:
1/2
| Description | Cheese widely produced in Switzerland, in cantons such as Vaud, Fribourg, Jura, Neuchâtel and Ticino, with pasteurised cow's milk from cows grazing on meadows rich in biodiversity |
|---|---|
| Appearance | The paste is straw yellow in colour, more or less intense, with sparse and occasional eyes; the rind is slightly orange in colour |
| Taste | Sweet with an intense aroma of undergrowth, brioche and dried fruit |
| Maturing | At least 90 days |
| Curiosity | The name Raclette derives from the French word "racler", which means to scrape, referring to the traditional recipe based on melted cheese |
| Suggestions | the distinctive square shape makes it easy to cut into slices (even using a slicer) for melting on hotplates and stovetops. And don't forget: the rind is edible! |
| Ingredients | Pasteurized MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 6 - 7 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (unpacked products) | Store at a maximum temperature of +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 | Switzerland |
| Nutrition Declaration | Energy: 1426 kJ / 343 kcal Fat: 27 g of which saturates: 18 g Carbohydrate: 0,1 g of which sugars: 0,1 g Protein: 25 g Salt: 2 g Typical value per 100 g |
The producer
Gourmino - Langnau - Switzerland
Why we chose them
In 2001, in a rather inaccessible area in the village of Langnau in Switzerland, in the Emme Valley, five dairies founded Gourmino with the intention
of joining forces to market their products. The cheeses are produced in small rural dairies that still process local milk using traditional methods, often
self-producing the starters needed for the production: an approach that is very different from that of the large industries that dominate the Swiss
cheese market. The cheeses are taken to the maturing rooms in Langnau where they are refined. This short supply chain is essential to guarantee
the quality of the cheeses and preserve the centuries-old cheese-making tradition of this region of Switzerland.
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