Pinonoire Jurassic

Pinonoire Jurassic is made from raw cow’s milk and matured with Alsace Pinot Noir, from the Jean Geiler cellar in Ingersheim. All the stages of production are carried out by hand. First of all, it is rubbed with salt water to seed the rind and begin the maturing process. Then the tomme is immersed in the Pinot Noir for 24 hours, before being “pricked” several times with a syringe to add Pinot Noir to the interior and obtain the little marbling marks. Finally, 3 weeks later, it is immersed in the Pinot Noir for another 24 hours. It is matured in cellars on pine boards for at least 2 months. When the raclette is heated, its texture becomes creamy, even liquid and stringy. It has a clean, balanced, fruity and woody taste. A real delight!