Moelleuse au Genepi is a raw milk raclette washed with Genepi (the liqueur made from plant extract and wormwood flowers, very popular in the Savoy region) and then matured in the Sixt tunnel (an old railway tunnel, with steady levels of humidity and constant temperature, now used for maturing cheeses for the cooperative of the Thones). Moelleuse au Genepi, as its name suggest is creamy with an intense, fruity taste. Perfect for traditional cooking but also very pleasant on it's own.
Friday, 16 August 2013
Raclette au Genepi - tunnel de Sixt
Moelleuse au Genepi is a raw milk raclette washed with Genepi (the liqueur made from plant extract and wormwood flowers, very popular in the Savoy region) and then matured in the Sixt tunnel (an old railway tunnel, with steady levels of humidity and constant temperature, now used for maturing cheeses for the cooperative of the Thones). Moelleuse au Genepi, as its name suggest is creamy with an intense, fruity taste. Perfect for traditional cooking but also very pleasant on it's own.
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