Fromagerie Fritz Kaiser
Pepper Raclette - Fritz
Originally from Switzerland, Fritz Kaiser has led the way in the creation of Canadian "Raclette". The word raclette comes from the French word "racler", meaning "to scrape".
Winner, Flavoured Cheese with Added Particulate Solids and Flavourings Category, 2015 Canadian Cheese Grand Prix.
Made by Fromagerie Fritz Kaiser
Founded in 1981 by Mr. Fritz Kaiser, the fromagerie is situated in Noyan, Quebec, close to the New York State border. Fromagerie Fritz Kaiser specializes in the production of washed, bloomy and mixed rind cheeses, and has garnered several prestigious awards in the past few years.
About this cheese
This semi-soft, washed-rind Raclette cheese has a prominent hazelnut aroma, and fruity flavour that follows through with a sharp, peppery taste due to the addition of green peppercorns. This cheese was the 2015 Canadian Cheese Grand Prix Winner in the Flavoured Cheese with Added Particulate Solids and Flavourings Category.
Pair it with...
foodDelicious melted on baby potatoes.
beerPair with a less hoppy beer, such as a golden or a red.
winePair with apple cider.
winePair with dry rosé wines.
Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot.
To preserve freshness of washed-rind cheeses, use breathable wrap like waxed paper to allow oxygen to work with the bacteria.
Refrigerator Shelf-life: 2-3 weeks.
Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected.
You can freeze Raclette cheese, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag or vacuum pack. Before using, it is important to allow cheese to thaw slowly in the refrigerator.