Peasant raclette cheese matured in cow's milk

The making of this cheese:

We have selected a cheese from Lot-et-Garonne, produced with local cows that graze within 30 km of the cheese factory.

All the ingredients used are fresh which creates a supple and creamy texture.

The milk used was fermented for 24 hours, compared to 12 hours in general, which allows for a superior quality product rich in flavors.

The cheese is matured for a minimum of 8 weeks in one of the cheese factory's two aging rooms.

How to taste this cheese?

It will be perfect at the end of a meal accompanied by a salad seasoned with a vinaigrette; or during a raclette evening.

What ingredients is this cheese made from? 

Thermalized cow's milk, ferments, salt, rennet, preservative (calcium chloride, lysozyme hydrochloride (egg)), crust treatment (preservative E235, coloring E160B). Possible trace of mustard.