RACLETTE SMOKED

Smoking is a traditional technique once used to extend the shelf life of foods, particularly cured meats and certain cheeses. Beyond that practical purpose, it brings a unique depth of flavour to this raclette cheese. This raw milk raclette is first aged for three months, then cold-smoked for 18 hours over a blend of wood chips from different tree species. This slow, carefully controlled smoking allows this melting cheese to develop a smoky aroma that stays natural and subtle.

The collected milk is cold-matured, then warmed before renneting for a fast coagulation. The curd, cut into medium-sized grains to preserve its moisture and softness, is then placed into microperforated moulds, before a gentle, slow pressing — the hallmark of this artisan raclette.

The wheels are first aged for at least 60 days on traditional spruce tablards, then delicately smoked, developing a melting texture, a healthy rind and finely balanced smoky notes.

We'd suggest saving it for last in a raclette meal, since its flavours are the boldest of the bunch: melt the slices and serve with potatoes, cold cuts, gherkins and seasonal vegetables, for a dish full of character. It pairs well with a dry white wine (Savoie, Switzerland) or a blonde beer.