Strähl Bio Schweizer Raclette Käse geräuchert

Strähl Organic Swiss Raclette Cheese Smoked

When Paul Strähl Senior founded his cheese dairy in Siegershausen in 1954, he was one of the few pioneers who believed in the future of new types of cheese.

But success proved him right. His small cheese dairy has now become a large company with over 65 employees who produce up to 15,000 kg of cheese every day. The company is now run by the third generation, Astrid Holenstein and Peter Strähl.

His father, Hans-Peter Strähl, is - as his father Paul Strähl was before him - a master cheesemaker and guarantor for the excellent quality of the products. 

The secret of Strähl AG's success is based on the experience with traditional cheesemaking in combination with modern technologies, as well as the awareness for cheese specialities of the highest quality.

Special features:

The Swiss Raclette Suisse matures for at least three months and has a spicy, aromatic taste. For optimum melting, Raclette cheese is made with pasteurised milk, unlike other Swiss cheeses. 

Recipe:

Preparation Traditionally, Raclette is melted over potatoes and served with onions, bacon, pickled gherkins and other mixed pickles.

Another delicious variation on Raclette: thinly sliced turkey breast strips with fresh pineapple and chicory strips.

Traditionally, white wine is recommended with Raclette.

Since Raclette is a rather 'heavy' meal, white wine is recommended, as it is perceived as lighter than red wines with a high tannin content. White wine provides freshness during the meal. The fruitier aromas in the white wine bouquet harmonise wonderfully with the melted cheese.

Those who prefer red wines should choose young, light to medium-bodied wines without barrique ageing. These provide a welcome contrast to the soft, melting texture of the spicy cheese, for example Pinot Noir.

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Importer: 
Handelsgesellschaft für Naturprodukte mbH
Freiburger Straße 2a
77694 Kehl

Organic inspection body:
CH-BIO-006