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This semi-hard cheeseis made from ewe’s raw milk and comesfrom a small alpine cheese dairy in theSavoy region and is made using the sameprocess as the cow milk raclettes. Thematuring process takes between 2 and 3months, and during this time the cheese isregularly rubbed with salt water.

Raclette de Brebis

33.5 Kilograms
Out of Stock
    • Pasteurised ewes milk
    • Savoie France
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