Origin: Valais, Switzerland Milk: Raw cow’s milk Aging: Around 3 months in natural cellars Character: Creamy texture with a bold, nutty mountain flavor. When melted: Smooth and velvety, melts evenly without releasing water, forming a golden crust and a rich alpine aroma. Pairings: Smoked or air-dried meats, steamed potatoes, pickles, dry white Swiss wine or a light blond beer.
A true symbol of Swiss conviviality, this raclette captures the purity of alpine milk and pairs beautifully with our handcrafted hams and dry sausages from Baan Fostier.
