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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
croutes lavées, Pâtes demi-ferme et ferme, Semi-firm & firm cheese Washed Rinds
