Aging raclette beyond 4 months sharpens the nutty flavors and takes on characteristics similar to a Gruyere. Aged 8-12 months. This cheese is drier and more crumbly than our traditional raclette, which is commonly melted. It is best served at room temperature and served with crackers and charcuterie. Try it with dried Traverse City cherries, fig jam, Marcona almonds or red wine.
