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Raclette is a true cheese lover's delight. Known to all true cheese connoisseurs, Raclette is melted over a hot fire to a delectable golden brown and is then scraped off to serve over a wide variety of culinary treasures from traditional bread and crackers, to more adventurous pastas, meats and vegetables.

Originally hailing from the small cold weather villages of Switzerland and France, it is truly exceptional to find a world-class Raclette made in the continental United States. Leelanau Raclette, the product of John Hoyt, a true cheese making artist from Suttons Bay, Michigan, is exactly that. Having studied cheese making in southern Switzerland, John discovered the art of producing Raclette in the true tradition of the European masters.

It order to keep quality at an absolute premium, John and his wife Anne produce small quantities of this unique pasteurized cow's milk cheese each year. Aged in the cellars of the small creamery at Black Star Farms, igourmet.com is lucky to offer its cherished customers this rare and delicious cheese.

Awarded 3rd Place in the American Cheese Society 2007 Awards in the Open Category for Cow's Milk Cheeses.