Raclette, French

Raclette, FrenchRaclette is part of the culinary heritage of both the French and Swiss Alps with references dating as far back as the 1200s. Traditionally, the French and Swiss cow herders carried the Raclette with them when they moved their cows to and from the mountain pastures. In the evenings they would place their Raclette next to the campfire, often times on a large rock, and once it had reached the perfect softness, the herders would then scrape the Raclette

Pecorino Sardo

his landholdings at the time of his death in 1839 have made him the tenth-richest American in history to date

buttery tones of this versatile cheese

Gorgonzola Cremificato

bold taste and crumbly texture that make it so irresistible

but Riesling and Pinot gris are also a great choice

The moisture is retained to yield the ideal texture

Chabichou du Poitou is one of the older French cheeses

Each day Artisanal services the best chefs in the country

herbs and flowers that are later detected in Beaufort's flowery aroma

full-flavored cow and goat's milk blue cheese

Beaufort is produced in the French mountains from the raw milk of Tarentaise cows