Raclette Badoz with raw milk Prestige from la Cendrée
Born in the Jura Massif, La Cendrée du Haut-Doubs is smoked with resinous essences in a traditional tuyé, this original raclette will bring a touch of tradition to your meal.
History : in the Alpes, people used to melt and grate half a wheel of this cheese close to a fire. Melt cheese was then spread on a slice of bread. Easy to prepare and tasty, this recipe is now faous worldwide.
Tasting tip : raclette is an easy to prepare recipe. Every guest melts his own cheese (about 150g per person) on a raclette owen that you place in the middle of the table. Serve some boiled potatoes, ham, bacon or sausages with it and everybody will be happy.
allergens: milk protein and lactose
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