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Raclette – Washed with Beer
Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.
Semi-firm cheese surface-aged with Quebec beer from the MacFerly brewery.
This cheese has a fruity aroma and a pronounced hazelnut flavor with a light malt taste.
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!
Awards received for our Raclette – Washed with Beer
We are proud to have received numerous awards for the quality of our cheeses.
Central Ontario Cheesemaker Association – British Empire Cheese Competition
- 2009 — 3rd place (Class 8)
- 2012 — 2e place*
Canadian Cheese Grand Prix
- 2004 — 1st place*
- 2015 — 1st place*
World Cheese Awards
- 2022 - 23 — Bronze*
* In their respective categories.
Technical specifications
*subject to change without notice
Technical information | |
|---|---|
Manufactured format: | 3 kg wheel |
Product category: | Semi-soft surface ripened cheese beer ripened Raclette |
Product description: | Rind: light brown |
Specifications: | Fat: 26% |
Ingredients: | Pasteurized partly skimmed milk, salt, beer (barley, wheat), 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 |
Product packaging: | Whole wheel: waxed paper |
Nutrition FactsPer 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 | |
| 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 | |
Cheese preservation
Semi-firm & firm cheese Washed Rinds
To best preserve semi firm to firm cheese with washed rinds, store them in the fridge between 2-4 degrees in the paper provided.
The paper will get malleable every time it is unwrapped but will not lose its efficiency to keep the cheese fresh. It is very normal that a layer of white mold grows on the paste of the cheese, this is the natural process of the rind trying to form.
This mold is not harmful; you may remove a thin slice and keep consuming the cheese. The cheese will keep for 4-5 weeks refrigerated.
“Best”
“This is the best place to come and buy your cheese… we can taste it… we are advised… the staff is very welcoming and helpful… I recommend this place without hesitation. 👍😊✅”
Jocelyn D.
Tripadvisor*Translated from French
“This place is amazing”
“This place is amazing.
The beer cheese is my favorite, and the brie was solid. Others in the group liked their swisslike cheese and softer one with some vegetable ash that was a bit ripe for my taste. Being direct to customers it’s around the same price as super market cheese and WAY better. Worth going out of your way on the way back from MTL if you’re in upstate NY.
The olive bread in stock is really well done and even the sparkling juice was really tasty. We got an apple blend (grapefruit I’m tempted to say?) and it was a delicious treat for the ride back. ”
ErUta N.
Yelp
