Riches Monts Raclette

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Riches Monts Raclette


	Riches Monts, maker of the best known raclette and specialist of hot cheese dishes. Raclette was invented by wine makers. They used to melt half a round of mountain cheese then scrape it with a knife. Traditionally, people ate donkey meat between scrapings. In 1973, Riches Monts became the first producer of Raclette to sell the cheese in supermarkets. In 1975, Riches Monts prompted Tefal to devise a user-friendly, practical appliance for all the family... The saga was born....

	Since then, Riches Monts has become the raclette specialist, making the cheese and carefully letting it mature in our Brioude cellars in Auvergne. Made with cow's milk, Riches Monts raclette has a distinctive and delicious taste.

Nutritional value for 100 g : Protein : 23 Carbohydrates: 0,5g Lipids: 27,5g Energy : 1417 KJ - 341 Kcal

	Traditionally, raclette is savoured with jacket potatoes, gherkins, pickled onions and cured meats but other combinations are also possible. You can personalise it to suit your own tastes and fancies during winter evenings or outdoor lunches. Our wine recommendations : Light red wines : Burgundy, Beaujolais and Gamay Fruity white wines Have a look at our raclette recipes !

At the self-serve counter : The pre-sliced cheese is ideal for quick and easy preparation		At the cheese counter :

The statutory order of 20 June1984 clearly defines the characteristics of raclette cheese :
It is an uncooked pressed cheese made with cow's milk; it contains at least 45 grams of fat per 100 grams of product.
The cheese matures for eight weeks starting on the day it is made.

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