Ripened over three months, this semi-soft, washed-rind cheese is made with pasteurized milk. The cheese is rubbed in brine made with apple cider from Cidrerie Michel Jodoin in Rougemont, which gives it a delicately fruity flavour that goes well with the delectably marked taste of the cheese. The Raclette au Cidre de Pommes melts marvelously and will make your raclette parties a big success.
How do you get this wonderful cheese? By putting together our delicious Quebec apples and milk, and then adding a ripening period long enough for the flavours to develop, the know-how of Fritz Kaiser and the desire to innovate of Jean-Philippe Gosselin from Les Dépendances.
The Raclette au Cidre de Pommes is available at grocery stores, at specialty cheese shops and in some supermarkets.