RACLETTE BERGHOFF

TOGGENBURG

UNPASTEURISED

TRADITIONAL RENNET

Semi-hard washed rind cheese with a stronger spicier flavour – and slightly denser texture – than the French version. Used much in the same manner as its French counterpart – melted either under a Raclette lamp or in a cast iron tray and served with crusty bread, cornichons, and boiled vegetables – it is perhaps best paired with a Chateau Ripaille, which has a delightful bright acidity to offset the rich, melting texture.