Product Information
Since the middle ages, shepherds used to heat the raclette in front of an open fire, scraping off the melted layer onto a plate.
The rind is sticky and pungent with aroma of cured meat.
Used in the same way today and served with potatoes, cornichons and cured meat.
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
France – Milledome
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