L'Antoine Raclette

L'Antoine RacletteIn the western Swiss Canton of Fribourg, Raphal Papaux has been running the century old village dairy in Le Chtelard for over twenty five years. While he has made both Gruyre and Vacherin Fribourgeois since day, he eventually began producing his own take on Raclette, a cheese more commonly made further west in Valais. Instead of a direct copy, this version draws heavy influence from the recipe of Vacherin Fribourgeois, incorporating starter cultures

Italians and their coffee: it comes with extra helpings of character

this Comté then enters Marcel Petite’s maturing rooms where it is regularly turned

20cl of Bath Gin: that's eight measures for you and your friends

which preserves the flavour of the milk

but they coloured it with annatto to make it stand out from its Dutch rival

with a deep

Stacey uses a very traditional recipe that not very many Camembert makers use as it is so difficult to make

Fresh and fruity

Clothbound and matured for around six months in the Cheddar store

A stunning addition to his family of cheeses

Once they got their goats settled in it was kidding time

if you are intrepid enough to try