Home Food Products Prepared Meals & Side Dishes Raclette Cheese: Swiss Raclette Cheese 'RACLETTE SWISS' as 1/4 (Quarter) Cheese Loaf 1.20 kg - Vacuum-Packed - Lactose Free - Vegetarian Lab - Made from Best Summer Milk
Raclette Cheese: Swiss Raclette Cheese 'RACLETTE SWISS' as 1/4 (Quarter) Cheese Loaf 1.20 kg - Vacuum-Packed - Lactose Free - Vegetarian Lab - Made from Best Summer Milk
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Raclette Cheese: Swiss Raclette Cheese 'RACLETTE SWISS' as 1/4 (Quarter) Cheese Loaf 1.20 kg - Vacuum-Packed - Lactose Free - Vegetarian Lab - Made from Best Summer Milk

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ID: 1324495
Product Code: ANEB077RKGXZ9T
89.24€
(Ex Tax: 73.75€)
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Description
Certified Swiss milk, some salt (free from iodine and fluorine), cheese cultures and some rennet (microbial = vegetarian) are used for this pure natural cheese. The bark is also pure and can be eaten. The more than 4 months ripening time in the cave climate is above average for a raclette cheese - but only in this way can a full-bodied aroma with a pleasant spice be created. The consistency of raclette cheese also benefits from the longer ripening. 100% FRESH & 100% QUALITY: The goal is to win you as a happy customer. As affineuers and cheese sommeliers, we ripen all our international cheeses ourselves in the cave climate. Original only available from the seller 'FINE CHEESE HEMMEN' Raclette cheese quarter loaf: the loaf of raclette cheese is freshly cut and vacuumed packed before shipping = chilled shelf life over many weeks. Fast and perfectly cooled shipping (with tracking) in proven cool packaging Show More; Product description Product description If raclette, then please with real Swiss raclette cheese - this is what many of our customers think. For the current raclette season, we have made a swing of raclette cheese in the canton of St. Gallen in the village cheese dairy. Best certified Swiss milk, some salt (free from iodine and fluorine), cheese cultures and some rennet (microbial = vegetarian) are used for this pure natural cheese. The bark is also pure nature and is washed exclusively with salt water during the ripening period, so it can be consumed with the best conscience. The over 4 months ripening time in the cave climate is above average for a raclette cheese - but only in this way can a full-bodied aroma with a pleasant spice be created. The consistency of raclette cheese also benefits from the longer ripening time. As befits a good raclette cheese, the dough is supple and slightly elastic - it has gained some strength due to the longer ripening time. To use it for raclette on a classic Swiss style raclette oven (as a quarter or half loaf of raclette cheese), the certain more strength is a great advantage. In order to get the best aroma out of a raclette cheese in the common pan raclette, the cheese should only be cut into slices shortly before eating raclette. The smooth cheese for the raclette can be easily cut into slightly thicker slices. A normal chef's knife or a slicer/bread slicer is sufficient. Real Swiss raclette cheese / lactose free / microbial rennet = vegetarian / natural cheese with natural bark / very good melting properties / vacuum packaging = long shelf life / made from rich Swiss milk. Ingredients Milk (pasteurised cow's milk), table salt (free from iodine and fluorine), cheese cultures, rennet (vegetarian microbial) Directions Serve at room temperature Manufacturer Contact Information FINE FROM HEMMEN KG, DAIMLERSTR. 4, 49733, HAREN, DE See more; Product description Product description If raclette, then please with real Swiss raclette cheese - this is what many of our customers think. For the current raclette season, we have made a swing of raclette cheese in the canton of St. Gallen in the village cheese dairy. Best certified Swiss milk, some salt (free from iodine and fluorine), cheese cultures and some rennet (microbial = vegetarian) are used for this pure natural cheese. The bark is also pure nature and is washed exclusively with salt water during the ripening period, so it can be consumed with the best conscience. The over 4 months ripening time in the cave climate is above average for a raclette cheese - but only in this way can a full-bodied aroma with a pleasant spice be created. The consistency of raclette cheese also benefits from the longer ripening time. As befits a good raclette cheese, the dough is supple and slightly elastic - it has gained some strength due to the longer ripening time. To use it for raclette on a classic Swiss style raclette oven (as a quarter or half loaf of raclette cheese), the certain more strength is a great advantage. In order to get the best aroma out of a raclette cheese in the common pan raclette, the cheese should only be cut into slices shortly before eating raclette. The smooth cheese for the raclette can be easily cut into slightly thicker slices. A normal chef's knife or a slicer/bread slicer is sufficient. Real Swiss raclette cheese / lactose free / microbial rennet = vegetarian / natural cheese with natural bark / very good melting properties / vacuum packaging = long shelf life / made from rich Swiss milk. Ingredients Milk (pasteurised cow's milk), table salt (free from iodine and fluorine), cheese cultures, rennet (vegetarian microbial) Directions Serve at room temperature Manufacturer Contact Information FINE FROM HEMMEN KG, DAIMLERSTR. 4, 49733, HAREN, DE See more; Product description If raclette, then please with real Swiss raclette cheese - this is what many of our customers think. For the current raclette season, we have made a swing of raclette cheese in the canton of St. Gallen in the village cheese dairy. Best certified Swiss milk, some salt (free from iodine and fluorine), cheese cultures and some rennet (microbial = vegetarian) are used for this pure natural cheese. The bark is also pure nature and is washed exclusively with salt water during the ripening period, so it can be consumed with the best conscience. The over 4 months ripening time in the cave climate is above average for a raclette cheese - but only in this way can a full-bodied aroma with a pleasant spice be created. The consistency of raclette cheese also benefits from the longer ripening time. As befits a good raclette cheese, the dough is supple and slightly elastic - it has gained some strength due to the longer ripening time. To use it for raclette on a classic Swiss style raclette oven (as a quarter or half loaf of raclette cheese), the certain more strength is a great advantage. In order to get the best aroma out of a raclette cheese in the common pan raclette, the cheese should only be cut into slices shortly before eating raclette. The smooth cheese for the raclette can be easily cut into slightly thicker slices. A normal chef's knife or a slicer/bread slicer is sufficient. Real Swiss raclette cheese / lactose free / microbial rennet = vegetarian / natural cheese with natural bark / very good melting properties / vacuum packaging = long shelf life / made from rich Swiss milk. Ingredients Milk (pasteurised cow's milk), table salt (free from iodine and fluorine), cheese cultures, rennet (vegetarian microbial) Directions Serve at room temperature Manufacturer Contact Information FINE FROM HEMMEN KG, DAIMLERSTR. 4, 49733, HAREN, DE See more
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