• RAW MILK RACLETTE | Mons Fromager Affineur MOF
  • RAW MILK RACLETTE | Mons Fromager Affineur MOF
  • RAW MILK RACLETTE | Mons Fromager Affineur MOF
  • RAW MILK RACLETTE | Mons Fromager Affineur MOF
RAW MILK RACLETTE | Mons Fromager Affineur MOF
RAW MILK RACLETTE | Mons Fromager Affineur MOF
RAW MILK RACLETTE | Mons Fromager Affineur MOF
RAW MILK RACLETTE | Mons Fromager Affineur MOF
  • feature_2212 Milk type Cow
  • feature_31 Region of origin Auvergne Rhône-Alpes
  • feature_32 Cheese type Uncooked pressed cheese
  • feature_33 Heat treatment Raw milk
  • feature_34 Country of origin France
  • feature_35 Type of production Artisanal
Mons

RACLETTE ORGANIC

€6.00

Artisan raw milk raclette, organic and locally collected : the essential in-season melting cheese, and the star of any good raclette spread. Made in the Loire.

Approx wheel weight: 6.4 kg.

Shipping within 36–48h (excluding weekends and public holidays) – Specific date on request.

Under its smooth, lightly orange rind, the ivory paste, dotted with a few small openings, is soft, melting and dense. The nose carries gamey and cave-like notes; on the palate, those same gamey, buttery notes carry through to a delicate almond finish. Melt the slices and serve with potatoes, cold cuts, gherkins and seasonal vegetables, for an easy, sociable meal. It pairs well with a dry white wine from Savoie.

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Raclette is a traditional mountain cheese, a symbol of togetherness. Once melted by the fireside, it's enjoyed today with a raclette machine, always served with potatoes, cold cuts and a few condiments : a must-have as soon as the weather turns cold. Committed to preserving the authenticity of this classic, Laiterie de la Côte Roannaise makes its own raclette cheese from organic raw milk, collected locally.

This organic raw milk is collected daily from partner farms. Drawing on Swiss and Savoyard know-how, this artisan raclette is made using the pressed, uncooked-paste technique: traditional pressing that preserves all the richness of the raw milk and the softness of this melting cheese.

It first spends time in a warm cave, where it's washed weekly, before ageing for at least 60 days on tablards, where the cheeses are regularly turned and rubbed. This ageing takes place entirely in the Mons caves, in Saint-Haon-le-Châtel, for careful oversight right through to tasting.

A raw milk raclette cheese to enjoy in season, whenever the table calls for a good raclette spread.

Looking for a ready-made spread? Check out our raclette platters, a full assortment, ready to enjoy.

  • Artisan organic raw milk raclette (Loire, Auvergne-Rhône-Alpes)
  • 100% organic raclette cheese, locally collected
  • The essential for any raclette platter, best enjoyed in season
  • Aged entirely in the Mons caves
  • Gamey, buttery notes with an almond finish

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