Raclette de Compton au Poivre - 2024 ACS Best in Show!

Fromagerie la Station’s journey to award-winning cheesemaking began with Alfred and Aglaé Bolduc’s 1928 arrival to the town of Compton in Québec province. Four generations later, the Bolduc family is still working the same land, now making farmstead organic cheeses and harvesting maple syrup. Best in Show winner at the American Cheese Society’s 2024 competition, Raclette de Compton au Poivre has a copper-colored washed rind, a supple golden paste, and a line of pink peppercorns running through the center of the cheese. The aromas of apple, chestnut, and butter open even more when heated. Perfect for melting over boiled potatoes, crusty bread, cornichons, and cured meats!