|Country of Origin||
Animal rennet, Bacterial Culture., Partly skimmed raw cow's milk
Semi hard, raw cow’s milk cheese with a firm and creamy texture and a nutty and sweet flavour. Semi hard cow’s milk cheese with a firm and creamy texture and a nutty and sweet flavour. During the Middle Ages, shepherds used to heat the raclette cheese in front of an open fire, scraping off the melted layer onto a plate. Swiss Raclette cheese, an authentic natural product, is still manufactured today in accordance with its original recipe that requires a great deal of skill and knowledge on the part of the cheese maker. The preparation of raclette, which is the Swiss national dish, has hardly changed over the years except that open fires are now much rarer.