The raclettes in the Moleson Signature range are so popular that we’ve decided to launch a new version with morel mushrooms (1.4%), just perfect for festive get-togethers. The morel mushrooms in the cheese are dehydrated before being inserted into the curd, to make sure they retain all their aroma. This fabulous Swiss raclette is ripened for a minimum of 4 months in the traditional manner, in the Moléson cheese dairy’s cellars in Orsonnens. It’s a superior quality artisan cheese, made in copper vats with no artificial additives. The distinct taste of the morels adds a delightful scent of the forest floor to the cheese, whose mildness balances it out beautifully. When it melts it becomes creamy with a melting texture on the palate. Delicious!