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.