Motivated by the ever-increasing demand for flavoured raclettes and the success of its Pink Peppercorn Raclette, La Fromagerie la Station used a local organic garlic producer to create its Raclette de Compton with garlic scapes; an organic farmstead cheese made from unpasteurized cow milk and aged for 60 to 90 days.

This cheese has a magnificent copper-colored rind and a semi-soft paste with a thin layer of garlic scapes that is enhanced in flavors and aromas when heated.

• Cheesemaker
  Fromagerie La Station de Compton
  Eastern Townships
• Type
  Farmstead cheese made from organicunpasteurized cow milk
  Washed rind, semi-soft, unripened paste
• • Age
    60-90 days
  • Size
    3.7 kg
• Notes
  Fruity, lactic
• • Fat

    ---

    30 100
  • Moisture

    ---

    44 100
• Wine pairing