Raclette Fritz Strong
In keeping with his Swiss heritage, Mr. Fritz Kaiser is a master of Raclette cheese making. As such, the cheese factory produces a wide variety of raclette cheeses. The strong raclette is a surface-ripened cheese aged between 6 and 12 months, which gives it a firmer texture. It has a marked flavour of hazelnut with notes of milk and butter. It’s name originates from the French word ‘racler’ meaning ‘to scrape’, a reference to scraping the melted cheese from the wheel onto potatoes.
Fat: variable % Moisture: variable %
| Technical information | |
|---|---|
| Manufactured sizes *subject to change without notice | 3* *In store only |
| Product category | Semi-soft surface ripened cheese. Washed rind |
| Product description | Rind: dark straw Interior: creamy yellow, smooth and elastic texture Flavor: sharp, nutty and mushroom |
| Ingredients | Pasteurized partly skimmed milk, bacterial culture, salt, calcium chloride, rennet and/or microbial enzyme. |
| Milk | Pasteurized cow’s milk |
| Ripening period | 8 months |
| Shelf life | 4 months |
| Allergen | |
| Storage and shipping conditions | Keep refrigerated Between 0°C and 4°C |
| In store product packaging *subject to change without notice | |
| Nutrition Facts | |
|---|---|
| Amount | % Daily Value |
| Calories 100 | |
| Fat 8 g | 12 % |
| Saturated 5 g + Trans 0.2 g | 25 % |
| Cholesterol 25 mg | 9 % |
| Sodium 180 mg | 8 % |
| Carbohydrate 1 g | 0 % |
| Fibre 1 g | 2 % |
| Sugars 0 g | |
| Protein 7 g | |
| Vitamin A | 10 % |
| Vitamine C | 0 % |
| Calcium | 20 % |
| Iron | 0 % |
