...based on the story of a man from Valais by the name of Leon. One cold day, with food scarce in the open pastures, Leon heated up a piece of cheese on the open fire to ease his hunger and keep warm. He found the melted cheese had a transcendent flavor. It not only complemented other foods – it made a great, satisfying meal for his family.
Popular since the Middle Ages, Raclette is still produced with milk from cows that are fed fresh grass in the summer and meadow hay in the winter.
- naturally lactose-free
- vegetarian (without animal rennet)
Milk, salt, cultures, microbial rennet
Naturally lactose-free. Thanks to the use of microbial rennet it is vegetarian.
|Energy||1437 kJ (346 kcal)|
|of which saturates||16.0g|
|of which sugars||< 0.1g|
Swiss semi-hard cheese, full-fat, made from pasteurized milk