This goat’s milk raclette is made in the traditional way in a copper vat with manual curd slicing. The cheeses are ripened for at least 3 months so that all their flavours can develop. The longer the cheese ripens, the more pronounced the animal flavour becomes, while still retaining a bit of the typical tangy flavour. These cheeses are mainly intended for making raclette over low heat. However, they can also be eaten by themselves as part of pre-dinner drinks for example, or in a fondue. They melt perfectly and very evenly. A real treat!
Savoy Region
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
