Fromagerie La Station Raclette de Compton au Poivre
- Raw
- Animal Rennet
- Age: 8-10 Months
- Cow Milk
- by Fromagerie La Station
- Canada
- ApproachableAdventurous
- SoftHard
Among raclettes, Raclette de Compton au Poivre stands out. There’s that line of delicate pink peppercorn running through its center. It’s Canadian, rather than Swiss or French, crafted by Quebec’s Fromagerie la Station. And it won Best of Show at the American Cheese Society competition in 2024. The richness of the buttery, nutty cheese plays so well with the fruity, floral warmth of the peppercorns, especially when melted. Drape it over roasted potatoes or pair with Peppadews for a sweet-spicy pop.
“This raclette is so well-made and melts beautifully, made to drape over anything you’d like. The pink peppercorns add this incredible fruity warmth. It’s pure comfort with a little sparkle.”
- Raclette de Compton au Poivre is made from raw cow’s milk at Fromagerie la Station in Québec.
- Pink peppercorns bring a gentle, aromatic heat rather than intense spice. Their natural berry-like sweetness enhances the cheese’s buttery richness.
- Like traditional Alpine raclette, this cheese becomes perfectly smooth when heated, thanks to its moisture level and supple, fine-eyed paste.
- It can be melted in classic raclette fashion, folded into gratins, layered into sandwiches, or served simply with Firehook Sea Salt Crackers and cured meats.
- In Canada’s Quebec province, near the Vermont border, Fromagerie la Station crafts organic, farmstead cheeses.
- Their 85 cows graze the meadows of their farm, full of clover, alfalfa, and flowers.
- The complexity of the milk comes to life in their line of firm and semi-firm cheeses.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
