Raclette Au Lait Cru

Type: Semi-soft

Milk: Raw cows milk

Rennet: Animal

Location: Savoie, France

Classically made in the mountainous region of Savoie in France, Raclette is traditionally known for the dish to which it also gives its name, melted over potatoes and served with cornichons and cured meats.  Our Raclette au lait is made at Claude Mercier’s dairy using the milk of his 2 herds of Abondance & Tarentaise cows. 

While it excels melted, you can happily enjoy its mild and subtly creamy flavour it as a table cheese as well.  It is gentle, nutty & smooth with a subtle lactic acidity and rich mouthfeel.