Rauch (Smoked) Raclette
Say what you will about “cheese with stuff in it”, but we here at C. Hesse Cheese like to have FUN, especially when the cheese is good and the “stuff” is pure, high quality augmentations. Enter the flavored raclette selection from Jumi Cheese in Switzerland.
For their Rauch (Smoked) Raclette, they truly delivered on REAL smoke flavor, now that liquid smoke that people will put in sub-par cheese as a marketing thing. You can tell by the rind, the texture, and the aroma that this the real deal
Raclettes are to be melted using a specialized raclette machine. If you don’t have one of those (most don’t), cut your cheese into slabs and put them in a skillet under a screaming hot broiler, then pour over whatever you want melted cheese on. Similarly, feel free to experiment with subbing raclette in for any recipe that calls for melted cheese (grilled cheeses, gratins, french onion soup, etc etc.)
Say what you will about “cheese with stuff in it”, but we here at C. Hesse Cheese like to have FUN, especially when the cheese is good and the “stuff” is pure, high quality augmentations. Enter the flavored raclette selection from Jumi Cheese in Switzerland.
For their Rauch (Smoked) Raclette, they truly delivered on REAL smoke flavor, now that liquid smoke that people will put in sub-par cheese as a marketing thing. You can tell by the rind, the texture, and the aroma that this the real deal
Raclettes are to be melted using a specialized raclette machine. If you don’t have one of those (most don’t), cut your cheese into slabs and put them in a skillet under a screaming hot broiler, then pour over whatever you want melted cheese on. Similarly, feel free to experiment with subbing raclette in for any recipe that calls for melted cheese (grilled cheeses, gratins, french onion soup, etc etc.)
Say what you will about “cheese with stuff in it”, but we here at C. Hesse Cheese like to have FUN, especially when the cheese is good and the “stuff” is pure, high quality augmentations. Enter the flavored raclette selection from Jumi Cheese in Switzerland.
For their Rauch (Smoked) Raclette, they truly delivered on REAL smoke flavor, now that liquid smoke that people will put in sub-par cheese as a marketing thing. You can tell by the rind, the texture, and the aroma that this the real deal
Raclettes are to be melted using a specialized raclette machine. If you don’t have one of those (most don’t), cut your cheese into slabs and put them in a skillet under a screaming hot broiler, then pour over whatever you want melted cheese on. Similarly, feel free to experiment with subbing raclette in for any recipe that calls for melted cheese (grilled cheeses, gratins, french onion soup, etc etc.)
ingredients: unpasteurized cow’s milk, salt, rennet, cultures, smoke