Medium aged cheddar infused with Gold Tequila and Habanero peppers.

The Rattlesnake

Deer Creek

Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Valais Raclette or Fromage a Raclette, as they are traditionally called, are made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows.

The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted.

The flavour can vary from nutty, slightly acidic to milky. While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavour. Raclette is also the name of a Swiss dish where the cheese is melted in front of a fire or a special machine and the melted parts are scraped onto diner’s plates.

It is then served with small potatoes, gherkins, pickled onions and air dried meat called Viande des Grisons. Raclette comes in round and square shapes and can be served with Vin de Savoie.

Raclette

Raclette du Valais AOP

The cheese was named after an heir to the throne of France. Louis XIV and his son Dauphin while passing through Hainaut, so enjoyed this cheese, that the cheese was named after Dauphin, heir to the royal throne. The cheese was even made into the shape of a dolphin. It is made from pasteurised cow's milk. The aging process takes 3 -4 months. It has a firm and tender texture with a washed rind. Tarragon, black pepper, parsley and cloves are added to the cheese which gives it a strong and spicy flavour. It is best paired with a good beer or a Cotes du Rhone wine.

Dauphin

A Netherlands hard-cheese production with the texture of gouda but flavoring of a parmiggiano. Healthy notes of black truffle add umami and complexity.

Parrano Truffle follows the original recipe for Parrano which blends the flavors of a nutty, salty Parmesan with the creamy sweetness of a Gouda but enhances the flavor even farther with the addition of shavings of Italian black truffles.

After aging the deep earthy flavors and truffle aroma emerge to create an irresistibly complex flavor like no other.

Parrano Truffle

Parrano

Madeleine Hanssen makes beautiful Herve cheese in her farm. She buys her quality milk from the AOP region. By the way, De Herve is the only AOP cheese in Belgium since 1986. The Herve has a very sharp scent that scares some but the taste is beautifully full and elegant. There are 2 different types available: the doux and the spicy version. They are both made in the same way, the difference is in the affinage. The crust of the cheese is washed with brine, with the spicy version this happens more and ripens longer than with the "soft" version. The cheese may only be produced in the Liège region. Many small cheese factories were bought by the cooperatives that use pasteurized milk. Le vieux moulin is the only re-cheese that uses raw cow milk.

Ceaser Zeppeli

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