Pre-ordered Raclette de Savoie and Morbier… | 🦆The Bow Tie Duck Manila
>

Pre-ordered Raclette de Savoie and Morbier Bichonné Duo by Fromagerie Beillevaire

Made to Melt

Fro­magerie Beill­e­vaire has curat­ed this duo of beau­ti­ful melt­ing cheeses — the soft French ver­sion of the famed Raclette and a beau­ti­ful Mor­bier, known for the dark line run­ning along its mid­dle. We also offer a raclette grill for your cheese melt­ing pleasure. 

TAST­ING NOTES FROM THE CURATOR

Melt­ing cheeses have gone from a Euro­pean tra­di­tion to inter­na­tion­al phe­nom­e­non. Fro­magerie Beill­e­vaire, known for its curat­ed cheeses from every region of France, offers two par­tic­u­lar vari­eties in one pack, ready for you to slice up and set on a hot grill.

  • Raclette de Savoie – This semi-soft cheese comes from the unpas­teur­ized cow’s milk and is matured in spruce for at least 8 weeks. The wood imparts a nut­ty fla­vor and reg­u­lates the mois­ture of the rind. The pâtĂ© is creamy and dot­ted with small holes. It is smooth, nei­ther salty nor sharp. This cheese is made on both the Swiss and French side of the Alps, though the French ver­sion, aside from being soft­er than its Swiss coun­ter­part, pos­sess­es a strong, pun­gent aro­ma accom­pa­nied by a sub­tle earth­i­ness and fruitiness.
  • Mor­bier Bichon­nĂ© – This del­i­cate but fla­vor­some semi-soft cow’s milk cheese was orig­i­nal­ly made from left­over curd used to make ComtĂ© cheese, with a line of pro­tec­tive veg­etable ash run­ning through the mid­dle before the Mor­bier wheel would be press-mold­ed. Nowa­days, Mor­bier is made from a sin­gle milk­ing and pro­duc­tion begins with­in 24 hours. It is aged for 100 days in nat­ur­al stone cel­lars. Beneath its pale rind, the pâtĂ© is but­tery and elas­tic, with the fra­grances of hay, mush­rooms, and flow­ers. It is fruity, with a del­i­cate, creamy taste — and the dis­tinct dark line in the cen­ter remains.

PREPA­RA­TION OR PAIRINGS

Raclette gets its name from the French word ​“racler”, mean­ing to scrape. Tra­di­tion­al­ly, raclette as a dish is made by melt­ing the cheese over a fire or off a spe­cial machine. Those at home use a raclette grill to achieve this effect with either the cheese of the same name or Mor­bier. The melt­ed cheese is then scraped onto bread as an open-faced sand­wich, or else over pota­toes and cured meat. Add cor­ni­chons and pearl onions for an added tart­ness of flavor. 

For those who don’t want to melt their cheeses, these can be served as an appe­tiz­er on crack­ers or toast­ed baguette slices with chut­ney on the side. What­ev­er you decide, we rec­om­mend a glass of Ries­ling or a chilled Sai­son beer to go with your meal!

A CHEESE FROMREGION OF ITS OWN

Pas­cal Beillevaire’s ethos is that the best of each region should be show­cased as much as pos­si­ble. The Raclette is made by their part­ner, Lai­terie La Savo­yarde in Savoie. The Mor­bier is a result of their part­ner­ship with Fro­magerie HervĂ© Poulet in Granges-sur-Baume for pro­duc­tion and Cave de Machecoul in Machecoul for the cel­lar-aging process. Noth­ing but the best goes into cheeses with the Beill­e­vaire 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 avail­able while the pro­duc­er from over­seas is able to sup­ply and allow air-flown deliv­ery. In case of deliv­ery delays, deliv­ery can­cel­la­tions, ​“out of stock” notices, or ​“out of sea­son” notices after pur­chase, you will be con­tact­ed by our Sup­port Team. You will receive a refund or prod­uct replace­ment, or you can choose a new deliv­ery date for your item. In choos­ing to place an order, you agree to the terms and have read that this par­tic­u­lar prod­uct 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 but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Semi-hard cheeses (includ­ing blues) should ide­al­ly be wrapped in cheese paper after open­ing. An alter­na­tive is to wrap them tight­ly in parch­ment paper to allow them to breathe, then loose­ly in alu­minum foil to keep mois­ture out. Don’t for­get to write up a label with the date you first opened the pack­age. Replace the parch­ment paper every time you open the cheese, and it will be fine for up to one month. Beill­e­vaire cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

The Bow Tie Duck Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.