Available by the half pound
Housi Glauser, who wasn’t an ordinary emmentaler, wanted to see the world. At least he made it to the other side of the mountains, where he managed to show the guys in Valais how to make good raclette cheese. after years of trying, he finally came up with a recipe that he was happy with. as a result, he got homesick. oh! since then, he’s been following his old recipe together with Urs and Chrigu and producing raclette cheese somewhere in the valleys behind Bern.
Unpasteurised Cow
Switzerland
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.
