Cheeses with cultures of BREVIBACTERIUM LINEN

RACLETTE TRADITION cheese 50%

Aged semi-hard cheese of 50% fat content with a natural aging period of at least 60 days. It is made according to the traditional European recipe of the legendary Swiss Raclette cheese from natural selected cow's milk of the highest quality using rare cultures of brevibacterium linen. The cheese has a refined creamy taste with hints of mushrooms and fruits.

Long-term natural aging under special conditions and a method of processing using rare bacterial cultures are the highlight of the technology.

Cheese is best known in the world as ”washed-crust" cheese. One of the signs that the cheese is completely ready is the formation of an unusual orange-brown crust on its surface. Its characteristic color is of natural origin, appears under the influence of bacteria.
It's great as an independent snack, but it tastes even better when melted.

It has a dense, elastic and at the same time very tender and buttery cheese dough, which melts and toasts perfectly. The melted Raclette cheese gives hot dishes a rich, savory, enveloping taste with characteristic creamy notes and an exquisite mushroom aroma that cannot be confused with anything.
Raclette cheese is incredibly "cozy" and warm. It is ideal for intimate meetings with family and friends, as well as for rare moments of privacy. Cheese is combined with boiled potatoes "in a uniform", with savory sausages, fried bacon, dried meat, ham, salmon and shrimp. As an addition, you can use lettuce leaves, pickled cucumbers, mushrooms, dried tomatoes, onions, zucchini and corn. The special taste of melted cheese is revealed in combination with white wine, dark beer and even green tea.