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Raclette – Medium
Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.
The Raclette Medium is a surface-aged cheese aged between 4 and 8 months, which gives it a firmer texture.
It features aromas of milk and butter and a pronounced hazelnut 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: 4 to 8 months
- Fat: 26% - Moisture: 46%
- Pairings: Spices and herbs that go well together are paprika, roasted garlic flakes or freshly pressed garlic, dill, or caramelized onions - the possibilities are endless!
Technical specifications
*subject to change without notice
Technical information | |
|---|---|
Manufactured format: | 3 kg wheel: à la fromagerie seulement |
Product category: | Semi-firm surface ripened cheese. Washed rind |
Product description: | Rind: dark straw |
Specifications: | Fat: 26% |
Ingredients: | Pasteurized partly skimmed milk, salt, bacterial culture, calcium chloride, microbial enzyme. |
Milk: | Pasteurized cow’s milk |
Refining time: | 4 to 8 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 120 | Daily value* % Daily value |
| Fat 10 g | 15 % |
| saturated 6 g | 30 % |
| +trans 0 g | |
| Carbohydrates 0 g | |
| Fiber 0 g | 0 % |
| Sugars 0 g | 0 % |
| Protein 7 g | |
| Cholesterol 30 mg | |
| Sodium 190 mg | 8 % |
| Potassium 87 mg | 2 % |
| Calcium 210 mg | 20 % |
| Iron 0 mg | 0 % |
| *5% or less is not much, 15% or more is a lot | |
Cheese preservation
Semi-firm & firm cheese Washed Rinds, 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.
“OMG. What can I say.”
“OMG. What can I say. I’ve known this place from 25 yrs ago. We kept going back despite the renovations and building of the new store. They keep expanding their offer. Great cheeses and more. They started selling fresh bread and jams many years back. The secret is out. On a Thursday afternoon in September people still queue up with a shopping list for their friends and family. They’ve setup a few picnic tables and additional parking to accommodate the masses. Come early come quick come often!!!”
Marc M.
Yelp“The experience is worth the trip”
“Do you love cheese? The experience is worth the trip—you’ll find everything you need for a quick bite, a tasting, or any other event. ”
Diane Gosselin
*Translated from French
