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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!
Awards received for our Raclette – Pepper
We are proud to have received numerous awards for the quality of our cheeses.
Canadian Cheese Grand Prix
- 2015 — 1st place*
Sélection Caseus
- 2022 — Finalist*
* 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 with peppercorns. Washed rind |
Product description: | Rind: light brown |
Specifications: | Fat: 26% |
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 |
Product packaging: | Whole wheel: waxed |
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.
“Even if it's out of your way, make a special trip!”
“The tour guide at nearby Fort Lennox recommended this fromagerie, and we loved it! We grabbed some bread and cookies to go along with our cheeses, then had a picnic lunch on their table across the street. We had a raclette, green peppercorn cheese, and a goat milk brie.
Even if it’s out of your way, make a special trip!”
Catherine H.
Yelp“Far and hard to find, but what a reward...”
“Attention , les weekend, il y a du monde, et un numéro vous sera demandé.
Exceptional selection of cheeses, including the Soeur Angèle…
A very pleasant outing, with quite a reward once you arrive. A must-visit! ”
F Sylvain T
Tripadvisor*Translated from French
