This sheep’s milk raclette is made in the traditional way in a copper vat with manual curd slicing. The cheeses are ripened for at least 3 months so that all their flavours can develop. The longer the cheese ripens, the more pronounced the animal flavour becomes, while still retaining a bit of the typical tangy flavour. These cheeses are mainly intended for making raclette over low heat. However, they can also be eaten by themselves as part of pre-dinner drinks for example, or in a fondue. They melt perfectly and very evenly. A real treat! The milk producers are located within a 20 km radius of Moléson cheese dairy. Every day, the five sheep’s milk producers, mainly from the Lacaune breed, deliver their milk directly to the dairy to be immediately processed. The main diet for the animals is fresh grass or hay depending on the season. This is known as hay-fed milk, although this label is not officially recognised in Switzerland. Swiss farms must provide animals with access to the outdoors.