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Cheese Culture

Heidi Raclette

Heidi Raclette

Cheese Type

This Australian benchmark Raclette was created by Swiss-born cheese maker Frank Marchand at Heidi Farm in northern Tasmania. The original vision to produce a handcrafted cheese still stands and traditional farmhouse techniques continue to be used to make this a benchmark cheese. Its production is now overseen by another Swiss-born cheese maker, Ueli Berger at Burnie in northern Tasmania. 

Elastic and supple, this Australian cheese is highly regarded. This cheese offers a hint of sweetness but has an overriding taste of more savoury and yeast notes. It has a dry, leathery rind and the straw coloured interior is spattered with small holes that give it a slightly open texture.

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