This cheese is in it
1. Raclette au lait cru
Raw cow's milk cheese from the Savoie region
Today we are making raclette with white wine. The convivial meal par excellence, always a moment of celebration at home.
Raclette is originally a mountain cheese that was placed on the edge of the fire and then scraped onto potatoes once the cheese was soft and hot.
But who invented raclette? The Swiss or the French? We'll tell you about it on Thursday during our live tasting.
2. Raclette hay
Raw cow's milk cheese from the Savoie region
The bark is edible.
This raclette cheese is made with milk from the mountains. After shaping, we refine it with hay. The process involves wrapping the cheese in hay for several weeks, which gives it its aroma. This then releases all the flavors of summer and the intensity of the cheese. It's really great that we discovered this cheese.
3. Raclette Chèvre
Pasteurized goat cheese from the Savoie region
The bark is edible.
Raclette is not only tasted with cow's milk, dear friends. In Savoy the farmers also make very nice goat cheese for raclette. A sweet and delicate taste of goat will surprise your friends. Perfect wedding with the dry white wine from the Loire that accompanies your box. Very enjoyable!
4. Raclette Moutarde
Pasteurized cow's milk cheese from the Lot and Garrone region
The bark is edible.
You wouldn't have thought that there were so many different types of raclette cheese. There are dozens. This cheese is offered to us by the Baechler family, they are farmers from Switzerland (that might give you an idea of who invented raclette) who have been living here since 1928 and offer us wonderful cheeses.
We have selected the mustard cheese for you from their product range. But please don't tell them that you're eating raclette with pineapple or shrimp, they wouldn't be able to stand or understand that.
This wine is included
Wine 1 Saumur Vent du Nord
White wine from the Loire region
Grapes: Chenin Blanc
Winemaker: Domaine des Guyons
We always like to surprise you at Augustas Box. Today, a wine from the sea is associated with a product from the mountains. Vines over 60 years old offer us a wine that is both dry and fruity, not too rich to accompany the cheese. In the nose there are notes of lemon and white fruits, in the mouth we find beautiful notes of pear and exotic fruits. A very nice product, realized by Franck Bimont.
Wine 2 Cuvée des galets (only if ordered)
Region: Côte Du Rhône South
Grapes: Syrah, Carignan, Cinsault
Winery: Vignerons D' Estézargues
The red wine from these winemakers is one of our favorite wines. Not too strong, but with enough character. It has a nice fruity note when drinking, which is particularly expressed by the aroma of dark fruits such as blackberries. It goes well with the cheese because it doesn't overwhelm it with a tannin taste that is too present.
This sausage exists
Txirula, Jambon de Bayonne, Chorizo doux(only if ordered)
Pork sausage and ham from the Basque region
We can inspire you with this!!!!!
Bayonne ham cured outdoors for at least 12 months.
Dry sausage Txirula and mild chorizo from the Basque Country. All made by one of the best craftsmen in France: Eric Ospital. The perfect choice to benefit from the knowledge of the Basque mountains.
Bonjour a tous!
We hope you've had a good start to the new year and are joining us for our live tasting today. We eat raclette together.
Get out your raclette machines and chill the white wine. Slice the cheese, cook some potatoes and get some baguette.
The sausage is provided, some vegetables, for example mushrooms or corn and whatever else you like. Cornichons maybe? For example, I like to eat pickled pumpkin with it, but I'm probably the only one in our entire family!
Bon appetit and have fun this evening.