The London Raclette has a bright and complex flavour profile and is an exceptional Raclette. Made right next door in central London, Kappacasein produce 9 to 18 wheels per week. The cheeses are matured for 3 months upwards during which time they are washed weekly to develop a natural washed rind.
The London Raclette is best cooked on a Swiss raclette machine and scraped over potatoes but more mature wheels can also serve as an interesting addition to a cheese board. Unpasteurised, cows milk.