Swiss hard cheese made from cow’s hay milk in copper vats. 4 months ripening. In Switzerland, the country of Raclette, we worked with the Moleson cheese dairy to find a raclette from a traditional cheese dairy and superior quality to present alongside our famous raclette Bagnes 98. During our research, the hardest part was certainly not the tastings with Eddy Baillifard, the Raclette pope in Bruson in the Val de Bagnes but rather the work on a ripening phase that gives a raclette with a unique taste while avoiding making it too strong. It was only after the umpteenth test that we ended up agreeing on a ripening phase lasting 4 months.