RACLETTE VACHE WITH WILD GARLIC

Created by Laiterie de la Côte Roannaise, this raw milk cow's cheese raclette showcases wild garlic, a wild plant with more delicate aromas than regular garlic. Mixed directly into the curd, it spreads evenly through the paste of this raclette cheese, lending it subtle green, herbaceous notes. The result is a rich, melting raclette, where the mildness of the raw milk pairs beautifully with the fresh, herbaceous, refined character of wild garlic.

This artisan raclette owes its personality to know-how drawn straight from the Swiss and Savoyard Alps, where the pressed, uncooked-paste technique remains a benchmark. Pressing follows traditional methods, shaping a melting cheese with a soft, generous texture.

After an initial stay in a warm cave and a weekly wash, this raclette cheese moves to the tablards in the Mons caves, in Saint-Haon-le-Châtel, for at least two months of ageing. Carefully turned and rubbed throughout, the wheels build up their full character before reaching your table.

Place the slices in the raclette trays, let them melt, then serve with potatoes, cold cuts and gherkins for a raclette that breaks from the classics. It pairs well with a dry white wine from Savoie.