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Raclette – Strong
Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.
Kaiser cheese factory produces a wide variety of raclette.
The Raclette Forte is a surface-aged cheese between 8 and 12 months, which gives it a firmer texture.
It features aromas of milk and butter and a pronounced nutty 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: 12 to 18 months
- Fat: 32% - Moisture: 35%
- 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: | 2.6 kg wheel |
Product category: | Firm surface ripened cheese. Washed rind |
Product description: | Rind: brown reddish |
Specifications: | Fat: 32% |
Ingredients: | Pasteurized partly skimmed milk, salt, bacterial culture, calcium chloride, microbial enzyme. |
Milk: | Pasteurized cow’s milk |
Refining time: | 12 to 18 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 | 13 % |
| saturated 6 g | 32 % |
| +trans 0.3 g | |
| Carbohydrates 1 g | |
| Fiber 1 g | 4 % |
| Sugars 0 g | 0 % |
| Protein 7 g | |
| Cholesterol 30 mg | |
| Sodium 240 mg | 10 % |
| Potassium 75 mg | 2 % |
| 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.
“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“Wow!”
“Simply fantastic. Clean and in the middle of nowhere, but it’s definitely worth the trip. The people working there are very pleasant. ”
HIBBIE
Tripadvisor*Translated from French
