This cheese is an homage to the great washed-rind cheeses of the French and Italian Alps. We start with the freshest raw cows milk from the Skykomish Valley. This raw milk raclette-style cheese is aged at least three months, all the while being washed and turned in our aging cave. This process turns the rind a beautiful pinkish copper color and brings out creamy, brothy notes. It’s a cheese we love to serve on a charcuterie board, or to melt onto roasted potatoes as traditional raclette.