Raclette
L'Antoine Raclette is made by Raphaël Papaux at a century-old village dairy in Le Châtelard, Fribourg, using Vacherin-Fribourgeois-influenced techniques, then aged two to four months by Affineur Walo von Mühlenen.
Cut by hand, so the final weight may vary by a few grams
Switzerland
Switzerland's cheesemaking traditions bring together distinctive regional styles, from Gruyère and Emmentaler to Raclette. Firm, characterful cheeses are at home on a cheese board, while Raclette is traditionally melted and served over potatoes for a warming, sociable meal.
Milk
Keep refrigerated below 8°C. Please eat within 14 days of receipt.
Full ingredient and nutrition information is printed on the label and available at the counter.
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