• RACLETTE WITH WILD PEPPER | Mons Fromager Affineur MOF
RACLETTE WITH WILD PEPPER | 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 WITH WILD PEPPER Voa Tsiperifery

€7.75

An artisan raw milk cow's cheese raclette, subtly flavoured with Voa Tsiperifery, a wild pepper from Madagascar with citrus and floral notes. Made in the Loire.

Approx wheel weight: 6.3 kg.

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

Under its smooth, lightly orange-to-pink rind, the pale yellow paste, supple and dotted with Madagascar peppercorns, turns soft and melting. The nose is gamey, with a hint of cave; on the palate, the pepper comes through fully, fragrant, with citrus and floral notes, rich and lingering. 

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This raw milk cow's cheese raclette is subtly flavoured with Voa Tsiperifery, a wild pepper harvested in the forests of Madagascar. Known for its freshness and long finish, it reveals delicate notes of citrus, flowers and spice. Paired with a rich, melting paste, this exceptional pepper brings an original aromatic touch to this raclette cheese, without ever masking the flavours of the raw milk.

The 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, with traditional pressing that preserves all the richness and softness of this melting cheese.

The raclette is washed weekly at first and then ages for at least 60 days on tablards, large wooden boards, where the cheeses are regularly turned and rubbed. All of this care is done by hand and takes place in the Mons caves, in Saint-Haon-le-Châtel.

Melt the slices and serve with potatoes, cold cuts, gherkins and seasonal vegetables, for a raclette that stands out from the crowd. It pairs well with a dry white wine from Savoie.

  • Artisan raw milk cow's cheese raclette (Loire, Auvergne-Rhône-Alpes)
  • Raclette cheese flavoured with Voa Tsiperifery, wild pepper from Madagascar
  • A melting cheese, soft and generously dense
  • Aged at least 60 days in the Mons caves
  • A raclette with real character

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