L'Antoine the cheese Artiste, Raclette St. Bernhard

This raclette cheese is a real treasure. We have carefully refined the recipe by L‘Antoine the Cheese-Artist from the 17th century, to preserve its unique character and flavour. Every bite of this cheese is a feast for the senses. With its absolutely divine melting texture and a flavour that reminds you of freshly picked herbs and lush flower meadows, it will spoil you and your guests.
Experience the incomparable pleasure of the best raclette cheese you have ever tasted.

Antoine der Käsekünstler Raclette
Antoine der Käsekünstler Raclette
Antoine der Käsekünstler Raclette
Antoine der Käsekünstler Raclette
Antoine der Käsekünstler Raclette
Antoine der Käsekünstler Raclette
Antoine der Käsekünstler Raclette
L'Antoine der Käsekünstler im Gewitter
L'Antoine der Käsekünstler Raclette

How a thunderstorm helped L‘Antoine the Cheese-Artist in creating new recipes

One day, a mighty thunderstorm came straight down above Antoine‘s hut. Water shot down from the mountain and rushed through the door into the hut, where it put the fire under the kettle out. When the rain finally stopped, it had become chilly, ten degrees colder than before.

Antoine der Käsekünstler und das Gewitter

The temperature in the cheese vat was 34-35 degrees when it should have been 55 degrees. There, Antoine found the large cheese curds. The cheese would still be useful for something or other, he thought to himself, then lifted the mass out, poured it into three moulding forms and brought them into the kitchen, where it was still significantly warmer than in the cheese room. Sometime later, he turned the cheeses and tasted the leaking whey: acidic, just as it should be. The cheese wheels first went into the salt bath and then into the cellar. They leaked a little on the shelves but developed normally. After four months, the odour was so strong
that Antoine decided to try one of the cheeses.

It was a phenomenon! This cheese had a strong character and, at the same time, was creamier and more aromatic than any other he had ever produced before. Antoine could taste the thunderstorm, the fresh water and the meadows in the cheese. He reconstructed the process, and so two new cheeses were created: the Creamy-Aromatic and the Raclette.

Region Switzerland
Type Semi-hard cheese
  • Wheels 30 cm x 7 cm, 7 kg
Milk Raw milk from cow
Rind Smeared, dry, brown-black
Texture Yellow white, sometimes small holes
Taste Cremig-aromatisch
Ingredients milk, natural starter cultures, rennet, salt
Affinage 4 - 6 Month
Rennet animal

Physical composition

per 100 gram

Energy 370 kcal
Dry matter 59
Protein 34
Water 41
Fat in dry matter ≥45 %
Fat in total 33
Saturated fatty acids 17 g
Trans fat 1.5
Salt 1.5

Microbiological analysis

Coliform < 10 / g
E coli < 10 / g
Staph. (coagualase positive) < 100 / g
Salmonella none in / 25 g
Listeria none in / 25 g
Mould < 1000 / g
Antioxidants none
Antibiotics and hormones none


The product contains no allergens except for milk and milk derivatives.

Lactose free (less than 0.1 g / 100g)


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Contact us

Walo von Mühlenen AG
Postfach 295
3186 Düdingen
E-Mail: hc.olawrueniffa@ofni