Raclette Cabriol (Goat)

Cabriol Raclette, goat's milk cheese. Allow approximately 200-250 g per person.

A semi-hard cheese with a washed rind, produced from March to December according to the goats' lactation cycle.
After 3 months of maturation, the cheese wheels are ready for consumption. They feature an ivory-white paste with a pleasant and distinctive flavor.

Ingredients:
Goat's MILK, rennet, cultures, salt
Milk source: Goat
Milk treatment: Thermized
Type: Semi-hard cheese, 45% fat in dry matter
Rind: Washed rind
Allergen: MILK

Made in Fribourg, Switzerland

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

Packed in a protective atmosphere.