Specializing in natural 'affinage' techniques, Alpinage™ Artisan Cheese makes semi-hard, smear ripened cheeses all year long. Born in France with a passion for food, Orphee Paillotin followed a food industry career that moved him across the Atlantic Ocean to America’s Dairyland, Wisconsin. Each cheesemaking day begins at the crack of dawn by bringing in fresh, raw milk straight from the farm to the make room to create alpine-style cheeses in their farmstead creamery. Paillotin handcrafts two versions of Mount Raclette cheese. The mild is sweet, buttery and a true crowd pleaser. The classic is rich and nutty with earthy notes, melting like a champion. All Alpinage cheeses are cellar-aged 60 days on rustic wood boards.