Pre-ordered Raclette de Savoie and Morbier‚Ķ | ūü¶ÜThe Bow Tie Duck Manila
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Raclette de Savoie and Morbier Bichonné Duo by Fromagerie Beillevaire

Made to Melt

Fro¬≠magerie Beill¬≠e¬≠vaire has curat¬≠ed this duo of beau¬≠ti¬≠ful melt¬≠ing cheeses‚ÄČ‚ÄĒ‚ÄČthe soft French ver¬≠sion of the famed Raclette and a beau¬≠ti¬≠ful Mor¬≠bier, known for the dark line run¬≠ning along its mid¬≠dle. We also offer a raclette grill for your cheese melt¬≠ing pleasure. 

TAST­ING NOTES FROM THE CURATOR

Melt¬≠ing cheeses have gone from a Euro¬≠pean tra¬≠di¬≠tion to inter¬≠na¬≠tion¬≠al phe¬≠nom¬≠e¬≠non. Fro¬≠magerie Beill¬≠e¬≠vaire, known for its curat¬≠ed cheeses from every region of France, offers two par¬≠tic¬≠u¬≠lar vari¬≠eties in one pack, ready for you to slice up and set on a hot grill.

  • Raclette de Savoie ‚Äď This semi-soft cheese comes from the unpas¬≠teur¬≠ized cow‚Äôs milk and is matured in spruce for at least 8 weeks. The wood imparts a nut¬≠ty fla¬≠vor and reg¬≠u¬≠lates the mois¬≠ture of the rind. The p√Ęt√© is creamy and dot¬≠ted with small holes. It is smooth, nei¬≠ther salty nor sharp. This cheese is made on both the Swiss and French side of the Alps, though the French ver¬≠sion, aside from being soft¬≠er than its Swiss coun¬≠ter¬≠part, pos¬≠sess¬≠es a strong, pun¬≠gent aro¬≠ma accom¬≠pa¬≠nied by a sub¬≠tle earth¬≠i¬≠ness and fruitiness.
  • Mor¬≠bier Bichon¬≠n√© ‚Äď This del¬≠i¬≠cate but fla¬≠vor¬≠some semi-soft cow‚Äôs milk cheese was orig¬≠i¬≠nal¬≠ly made from left¬≠over curd used to make Comt√© cheese, with a line of pro¬≠tec¬≠tive veg¬≠etable ash run¬≠ning through the mid¬≠dle before the Mor¬≠bier wheel would be press-mold¬≠ed. Nowa¬≠days, Mor¬≠bier is made from a sin¬≠gle milk¬≠ing and pro¬≠duc¬≠tion begins with¬≠in 24 hours. It is aged for 100 days in nat¬≠ur¬≠al stone cel¬≠lars. Beneath its pale rind, the p√Ęt√© is but¬≠tery and elas¬≠tic, with the fra¬≠grances of hay, mush¬≠rooms, and flow¬≠ers. It is fruity, with a del¬≠i¬≠cate, creamy taste‚ÄČ‚ÄĒ‚ÄČand the dis¬≠tinct dark line in the cen¬≠ter remains.

PREPA­RA­TION OR PAIRINGS

Raclette gets its name from the French word ‚Äč‚Äúracler‚ÄĚ, mean¬≠ing to scrape. Tra¬≠di¬≠tion¬≠al¬≠ly, raclette as a dish is made by melt¬≠ing the cheese over a fire or off a spe¬≠cial machine. Those at home use a raclette grill to achieve this effect with either the cheese of the same name or Mor¬≠bier. The melt¬≠ed cheese is then scraped onto bread as an open-faced sand¬≠wich, or else over pota¬≠toes and cured meat. Add cor¬≠ni¬≠chons and pearl onions for an added tart¬≠ness of flavor. 

For those who don‚Äôt want to melt their cheeses, these can be served as an appe¬≠tiz¬≠er on crack¬≠ers or toast¬≠ed baguette slices with chut¬≠ney on the side. What¬≠ev¬≠er you decide, we rec¬≠om¬≠mend a glass of Ries¬≠ling or a chilled Sai¬≠son beer to go with your meal!

A CHEESE FROMREGION OF ITS OWN

Pas¬≠cal Beillevaire‚Äôs ethos is that the best of each region should be show¬≠cased as much as pos¬≠si¬≠ble. The Raclette is made by their part¬≠ner, Lai¬≠terie La Savo¬≠yarde in Savoie. The Mor¬≠bier is a result of their part¬≠ner¬≠ship with Fro¬≠magerie Herv√© Poulet in Granges-sur-Baume for pro¬≠duc¬≠tion and Cave de Machecoul in Machecoul for the cel¬≠lar-aging process. Noth¬≠ing but the best goes into cheeses with the Beill¬≠e¬≠vaire stamp on them.

DIS­CLAIMER ON AVAIL­ABIL­I­TY OF PRE-ORDERED AIR-FLOWN ITEMS

This is a pre-ordered item at The Bow Tie Duck and will only be avail¬≠able while the pro¬≠duc¬≠er from over¬≠seas is able to sup¬≠ply and allow air-flown deliv¬≠ery. In case of deliv¬≠ery delays, deliv¬≠ery can¬≠cel¬≠la¬≠tions, ‚Äč‚Äúout of stock‚ÄĚ notices, or ‚Äč‚Äúout of sea¬≠son‚ÄĚ notices after pur¬≠chase, you will be con¬≠tact¬≠ed by our Sup¬≠port Team. You will receive a refund or prod¬≠uct replace¬≠ment, or you can choose a new deliv¬≠ery date for your item. In choos¬≠ing to place an order, you agree to the terms and have read that this par¬≠tic¬≠u¬≠lar prod¬≠uct is not on-hand. After a short wait, you will receive your orders fresh from the source.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Semi-hard cheeses (includ¬≠ing blues) should ide¬≠al¬≠ly be wrapped in cheese paper after open¬≠ing. An alter¬≠na¬≠tive is to wrap them tight¬≠ly in parch¬≠ment paper to allow them to breathe, then loose¬≠ly in alu¬≠minum foil to keep mois¬≠ture out. Don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age. Replace the parch¬≠ment paper every time you open the cheese, and it will be fine for up to one month. Beill¬≠e¬≠vaire cheeses are air-flown from France on demand. They are meant to be con¬≠sumed with¬≠in 1 to 2 weeks of their arrival at your residence.

1 Pairing