Raclette AOP - Moleson Signature, Third of a Pound

A raw cow's milk raclette from Switzerland with AOP status, aged just four months so it keeps the maximum natural flora and funk of the milk. The Moleson signature is a cut above the average block you find shrink wrapped at the supermarket, and it needs to be tasted to be believed.

Why you'll love it

Only four months — a short aging that preserves the raw milk's flora instead of flattening it.
Washed rind — the washed exterior brings the savory, slightly farmy edge that proper raclette should have.
Raw cow's milk — unpasteurized milk gives it more depth than most melting cheeses.
Melts the way it should — softens into a pourable sheet rather than separating into oil.
Swiss AOP — made in Switzerland under the protected name, not a lookalike.

How to enjoy Scrape it over boiled potatoes, cornichons and black pepper, or melt it under a broiler with onions and bread. Fendant or a dry Riesling cuts the richness.

Real raclette, at the age where it still tastes of the mountain, and worth building a dinner around.

Raclette and Fondue!

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