This ancient cheese, born in the Alps has
long been a favourite of true connoisseurs.
Cylindrical in form, flat, with a diameter of about 32 cm,
the thickness is from 7 cm to 8 cm, and a weight of about
5.5 kg.
A pressed uncooked cheese, made from
raw
cow’s milk, the
maturation
period is 2 months at a temperature of + 6° C to
+ 8° C.
The rind is smooth with a dark orange to brown colour. The
pate is supple with an ivory yellow colour having several
fermentation holes. It has an open flavour with a characteristic
nose.
The smoked raclette de Savoie is slowly smoked with beech
chippings without any addition of colourings.
STORAGE TEMPERATURE : + 2° C to + 6° C
