The product

Raclette Suisse

A typical Swiss cheese, perfect for melting
Sku:
40734
Country of origin:
Swiss
Type of Milk:
Cow's milk
Weight:
6 - 7 kg approx
Minimum order:
1/2
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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

Gourmino - Langnau - Switzerland

Selected because

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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