Raclette

Cheese making

• Raw material :
Jura Massif raw milk.
Dairy cows are fed with
fresh grass and hay
(no fermented fodder
such as silage).
Daily milk collection.

• Cheese making :
Pressed, uncooked type.
Additives : salt, calf rennet and selected milk enzymes.

• Ripening :
minimum 8 weeks.

• Range :
“Raw milk Jura white wine Raclette” rubbed with Jura white wine.

Visual aspect

• Format :
9 lb to 15 lb,
13″ diameter,
and 2″ to 3″ high cheese wheel,
Straight heel.

• Rind :
smear ripened, natural, gold yellow to light brown.

•Cheese centre :
melt-in-the-mouth and soft. Rare small holes.

• Taste :
full, soft and fruity.

Features

• Contents : 
Dry extract: minimum 53%.
The fat content in dry matter reaches a minimum of 45%.
The fat content/total weight ratio is around 23%.
Salt content around 1%.