Raclette de Savoie / 4kg / C / T / AnR / Semi-hard uncooked pressed / Haute Savoie / 26% fat.

Penetrating smell, great nutty slightly meaty flavour (3)

 

The custom of consuming cheese melted over a wood fire has been documented since the middle ages in both France and Switzerland; it was often known as "fromage roti" , this cheese would first be called raclette by a Swiss historian in 1874.

 

Have it melted on potatoes, in a burger, in an omelette, a quiche, mac & cheese or cold in a salad or sandwich with saucisson des alpes and pickled gherkins. So versatile, my everyday cheese!

 

Enjoy with a young fruity red.

 

 

 

Raclette de Savoie

SKU: 0031
£3.80Price
200 Grams
  • Cheese description:

    Cheese description:

    Cheese name/ average weight/ milk type/ treatment/ coagulant/cheese family/region/ average fat content/ smell and taste/ number on scale of strength

    Abbreviations 

    • Cow
    • Goat
    • Ewe
    • Raw
    • Thermised
    • Pasteurized
    • Animal Rennet
    • Plant Rennet
    • Microbiological Rennet