Raclette cheese from Alp Maran

Alp Maran is one of the last places where transhumance is still practiced. Thanshumance is the century old practice of moving animals (and cheese makers) up to the top of a mountain for a summer to make delicious cheese. It is on top of those alps that cows have access to the best grasses and flowers on earth. About 400 cows spend their summers just above the ski resort of Arosa, at altitudes of 5,500 feet and higher. The cheese that Walter and his team produces includes a round and square raclette. These creamy, milky cheeses are great for melting.

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