Raclette Natür Grossvätu


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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