The London Raclette has a bright and complex flavour profile. We produce 9 to 18 wheels per week, they are matured for 3 months upwards during which time they are washed weekly to develop a natural wash rind. The London Raclette is best cooked on a Swiss raclette machine and scraped over potatoes but more mature wheels can also serve as an interesting addition to a cheese board.
Our cheeses are all made with raw milk & animal rennet.