Raclette
Cow Milk, Pasteurized
Raclette is a typical Swiss (and French) dish that has a long tradition. It’s melted cheese over steamed potatoes, pearl onions (or other pickles) and originates in the canton Valais in southwestern Switzerland. However it has long become a national dish therefore many different types of raclette and recipes, depending on the region, are available. In newer times a lot of flavored raclettes have appeared (See below). Originally the wheels were round, but more and more you see the square raclettes which makes it easier to cut for the table grills at home.
Flavored Raclettes:
- White Wine, past. (14 lbs) square
- Roasted Onions, past. (14 lbs) square
- Garlic, past. (14 lbs) square
- Green Pepper, past. (14 lbs) square
- Paprika, past. (14 lbs) square
- Smoked, past. (14 lbs) square
- Porcini, therm. (15 lbs) square
Product Information
Certification:
Texture:
Semihard
Selection:
Hostettler
Producer:
Seiler Dairy, Sarnen, Oberberg Dairy, Schüpfheim (central Switzerland)
Appearance:
Round or square, washed rind
Size:
Between 10 to 17 lbs
Fat in Dry Matter:
Min. 45%
Rennet:
Animal
Paste:
Melting cheese due to the higher water content
Holes:
Small
Maturation:
Min. 3 mnoths
Taste:
From mild to spicy, several flavored ones available
Best By:
5 to 8 months
Ingredients:
Pasteurized cow milk, salt, rennet, cultures
Allergens:
Milk
Looking to buy this cheese?
Whether you’re a restaurateur, business owner or just want to buy this for personal consumption, get in touch with the distributor. You can call them for sales, or find shops that carry what you’re looking for.
Forever Cheese
Address
12 W 27th St, Floor 14 New York, NY 10001
1-718-777-0772
