Raclette Combe 23

Raclette cheese made from pasteurized milk. Allow approximately 200-250 g per person.

For 75 years, a family from Obwalden has preserved the tradition and expertise of raclette cheese making. Its maturation in a humid cave gives it a harmonious balance of flavors and aromas.

Ingredients:
MILK, rennet, cultures, salt
Milk source: Cow's milk
Milk treatment: Pasteurized
Type: Semi-hard cheese, 48% fat in dry matter
Rind: Washed rind
Allergen: MILK

Made in Obwalden (Switzerland)

Keeps for 10 days in the refrigerator at 1-5°C.

Packed in a protective atmosphere