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Raclette – Pepper

Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.

Semi-firm cheese surface-aged with green peppercorns.

The cheese has a hazelnut aroma and an accentuated pepper and fruit flavor.

Its name comes from the act of scraping the melted surface of the cheese onto potatoes on a plate.

Pasteurized cow’s milk
Refining time: 2 months
Fat: 26% - Moisture: 46%
Pairings: An excellent addition to pizzas, pastas and grilled cheese sandwiches!

* In their respective categories.

Technical specifications
*subject to change without notice

Technical information
Manufactured format: *modifiable sans préavis	3 kg wheel
Product category:	Semi-firm surface ripened cheese with peppercorns. Washed rind
Product description:	Rind: light brown Interior: creamy yellow scattered with peppercorns, smooth and elastic texture Flavor: sharp, peppery and fruity
Specifications:	Fat: 26 % Moisture: 46 %
Ingredients:	Pasteurized partly skimmed milk, salt, pepper, bacterial culture, calcium chloride, microbial enzyme
Milk:	Pasteurized cow’s milk
Refining time:	2 months
Shelf life:	90 days from packaging
Allergen:	Milk
Storage and transport conditions:	Keep refrigerated Between 0°C and 4°C
Product packaging: *subject to change without notice	Whole wheel: waxed Wedges: 200 g (1/16^th of a wheel) vacuum packed Slices: 400 g and 7 slices (about 200 g) in a vacuum packed tray

Nutrition Facts Per 1 cube of 3 cm (30 g)
Calories 110	Daily value* % Daily value
Fat 8 g	11 %
saturated 5 g	27 %
+trans 0.3 g	27 %
Carbohydrates 2 g
Fiber 0 g	0 %
Sugars 0 g	0 %
Protein 7 g
Cholesterol 25 mg
Sodium 190 mg	8 %
Potassium 20 mg	1 %
Calcium 200 mg	15 %
Iron 0 mg	0 %
5% or less is not much, 15% or more is a lot*