Haystack Snowmass Raclette was inspired by raclette, the great semi-hard melting cheese of the Alps.The wheels are washed frequently with brine and aged for two-three months, giving Snowmass its orange-tinted rind and hefty flavor. Snowmass smells savory—think onions cooked in beef fat with a touch of tang. Its flavor is initially tart, though it softens with a buttery finish and a hint of caraway.
Use Snowmass Raclette in your favorite fondue recipe or Broil and scrape a bubbly layer onto potatoes, or melt onto roasted vegetables. Add pickles to cut through the richness of the cheese. Works well for a grilled cheese sandwich with charcuterie and whole grained mustard. Pair the cheese with dry, crisp white wines like Sauvignon Blanc, Gruner Veltliner or a light bodied red such as Burgundy or Gamay. For beer a sour or Lambic works perfectly.
MADE WITH CULTURED PASTEURIZED COW MILK, SALT, VEGETABLE ENZMES
Nutritional information coming soon!
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