Jumi Rauch Raclette 2/7lb

Housi glouser, who wasn’t an or- dinary emmentaler, wanted to see the world. At least he made it to the other side of the mountains, where he managed to show the guys in Wallis how to make good Raclette cheese. After years of trying, he finally came up with a recipe that he was happy with. As a result, he got homesick. Oh! since then, he’s been following his old recipe together with Urs and Chrigu and producing Raclette cheese somewhere in the valleys behind bern. a classic and yet something very special.