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Traditional Raclette from Cleron
A semi hard cows milk natural rind alpine mountain cheese dating back to the C12th originally from the Valais Canton. Although this cheese is a Swiss AOC product it is also produced in France. The name derives from racler, meaning to scrape. Traditionally the cheese is heated on a spit so it can be melted and scraped off with a knife. The pate is slightly hard, with a light smell of mould when warm, and a full, milky flavour. It has an affinage of at least eight weeks
Ideal for melting, mild and creamy flavour
Type of Milk: Cow
Farmison & Co offers free delivery in mainland Britain on orders over £50. Deliveries are normally within 48 hours. You can name your delivery day and leave instructions on where your order can be safely left if not in. Your delivery will be chilled so there is no need to wait in for your order. However it is important that all meat and dairy products should be refrigerated as soon as possible following delivery..
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