Homemade smoked raclette is a highly scented cheese. Smoked with beech wood it gives off a strong smell very palising that reminds the fireplace fires of long winter evenings . Its dough is firm but melts easily. Its natural crust is brown and you can eat it, I advise you.
Pasteurized milk cheese .
Fat/ Dry: 45%
Butterfat on total mass: 26%
To accompany the Raclette try a white wine of Arbois
Manufacture: Artisanal pasteurized milk
