Raclette comes from the French word that means “to scrape” and refers to both the type of cheese and the traditional dish it is served with.
The manufacture of Jean Perrin raclette cheese respects Franco-Swiss traditions.
Rich, smooth raw milk gives it a strongly rural note and rich flavours.
Its slow maturation in caves develops the powerful flavours of the Franche-Comté pastures.
Raclette is particularly delicious over roasted potatoes and root vegetables, pickles, and cured meats, such as prosciutto. Pair it with a Riesling or any dry white wine.
Raclette du Jura au Lait Cru – Prédécoupée / Raw Milk Raclette Cheese – Sliced