Raclette de Chèvre *QUARTER POUND*


Only 3 left!

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