Leelanau Raclette Cheese from Michigan

At Leelanau Cheese in northern Michigan, the cheesemakers honor Alpine tradition with their traditional raclette. Using recipes learned from hands-on experience in the Swiss Alps, they make raclette from local cow’s milk and age it for two to four months in their custom cave.

While most raclette is mild and made simply to melt, this version stands apart. (And we’re not the only ones who have noticed—it won a Super Gold at the World Cheese Awards a few years ago). It’s creamy, gently sweet, and bright. It does melt beautifully, and when melted it tastes amazing over potatoes or pickles or crusty bread. It's excellent mixed into a fondue. But it’s also an approachable, satisfying cheese worth nibbling on­—and savoring—on its own.

For even more raclette love, just for the holiday season we hand-select a few wheels of extra aged Leelanau Raclette.

Cow's milk
Pasteurized
Vegetarian rennet