As the weather starts to cool we start to crave foods that are warming and thats how you enjoy raclette, commonly used for melting based on heating the cheese and scraping off the melted part so you can enjoy that beautiful stream of cheese theatre. Made by Jean Perrin in the eastern part of France close to the Swiss border this raclette is made from goat’s milk and is made for melting over potatoes in the traditional French style, served with cornichons on the side.
Goat’s milk raclette is milder in flavour than cow’s milk varieties. It is creamy and buttery with a subtle goat’s milk flavour – and it melts beautifully.

Feta & Thyme Dip Whip

Our go-to dip recipe is as simple as it is delicious! Sally O’Neil shows you just how quick and easy it is to pull together our Feta Whip to create this tasty snack 🙌

200g Mt Athos Feta Cheese
2 cloves of roasted Garlic
1/4 of a Lemon
1 Tbsp Yoghurt
2 sprigs of fresh Thyme
1 Tbsp Olive Oil plus more to serve
Handful of Pistachios
Toasted Flat Bread to serve

Process feta and thyme leaves in a small food processor until finely chopped. Squeeze roasted garlic pulp into the processor and add the yoghurt. Add remaining oil and lemon juice and process until creamy and smooth. Top with olive oil and crushed pistachios and serve with a side of toasted flatbread.