All our raclette cheeses are made from whole milk (no skimming) and raw milk, identical to that produced by our farmers. Then come all the uncooked pressed cheese production stages required to create high quality cheeses.
PLAIN: this is the cheese made to a unique recipe that forms the basis of our entire range. A raw milk raclette cheese which benefits from the know-how of our cheese makers. A meticulous production process combined with maturing in the cellar to achieve a rindy, supple cheese.
It is also thanks to the passing of time and a minimum of 56 days maturing on a board that our raclette cheese will be able to offer you all its taste, texture and flavour characteristics.
SMOKED: a 100% regional and authentic raclette cheese. It is smoked in our own smokehouse at the cheese dairy.
WILD GARLIC: all the qualities of our raclette cheese with wild garlic and its characteristic alliaceous notes. It is a harmony of taste that respects the initial qualities of the cheese.
PEPPER: the right balance between the sweetness of raclette cheese and the intense flavour of pepper.
but also CHILLI, MUSTARD and WHITE WINE (the latter flavouring is added during the maturing process).
We have also developed a raclette flavoured with 2% Tuber Aestivum truffles: the Truffignon.
WURTEMBERG: This cheese is a pressed, semi-cooked cheese with a mixed rind made from cow’s milk. Under the smeared rind lies an ivory-coloured cheese. Its texture is soft, creamy and homogeneous with a few holes. In the mouth, the taste is bold, fruity and persistent.
The Franche Comté terroir also allows us to produce soft cheeses that are unique in their refinement.
LE MONT’NOIX: its subtle nutty flavour combined with its supple texture makes this cheese a complex and striking product with lots of character.
MONTBELIARD: the character of the Montbéliard illustrates the personality of its town of origin… authentic, while keeping a generous lactic heart with a unique creaminess under the rind.
LE MANDUBIEN: the sweet and balanced fragrance combined with its creamy texture makes Mandubien a must for gourmet tables.
AUDINCOURTOIS: an ivory-coloured, creamy cheese, protected by a fine, bloomy rind that is soft to the touch. Its character is surprising.