Washed Rind - Switzerland
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In the western Swiss Canton of Fribourg, Raphaël Papaux has been running the century-old village dairy in Le Châtelard for over twenty-five years. While he has made both Gruyère 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 more commonly associated with that cheese and heating his curds to a higher temperature than typical. The cheese is released directly from the dairy when young, at which point affineur Walo von Muhlenen buys the wheels when they are only two months old and continues to wash and ripen them in his own cellars until they reach a little over four months of maturity. At this age, the sweet flavours of mountain milk have gained both concentration and a pronounced nuttiness, with an underlying savoury quality that borders on thin chicken broth. As a Raclette, the true distinctions of this cheese begin to emerge when it is heated. Due to the unique make more reminiscent of Vacherin Fribourgeois, this cheese melts at a lower temperature than most other Raclette-style cheeses, and as it transforms into bubbling goo it opens up into a robust, farmy pungency, and the saltier notes of the flavour begin to match the sweet, complex overtone with more gusto.
*A whole L'Antoine Raclette weighs approximately 6kg. Smaller weights are a cut of a whole cheese.
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We select and mature traditionally-made artisan cheeses from independent producers who prioritise quality over profit.
For over thirty years we have nurtured and supported the cream of British cheesemakers, and we played an integral role in the revival of traditional British cheesemaking in the early 1990s.
We produce our own range of Partners for Cheese, and our cheese and partners are supplied to hundreds of UK retailers and exported to over 50 countries world-wide.
We were founded in 1990 by Ann-Marie Dyas, a renowned judge at both the British and World Cheese Awards and winner of the Guild of Fine Food Lifetime Achievement Award. Ann-Marie was committed to the survival and growth of traditional cheesemaking and to introducing and sharing farmhouse cheeses, as well as the stories behind them, to as wide a public as possible.
Ann-Marie's mission was "To seek out the best, and, when it’s been found, to keep looking". This same tireless pursuit of excellence is the core value across the company.
From the producers we choose to work with to the coffee we serve in our café, we want to give the best possible experience, while continuing to find ways to improve upon it.
If you order with us before noon, Monday to Friday, we are able to arrange for your parcel to arrive on the following day (except to certain postcodes in Scotland).
We have a calendar feature on our checkout page that enables you to select a delivery date of your choosing.
Our mail-order department is not available at the weekends, but our shops are open. Please see our shop page for further information.
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