Raclette Churchill road "Dellendale Creamery"

Supple, savoury and built to melt, with toasted cream, hay and a gentle washed-rind funk.

Churchill Road is made by Dellendale Creamery in Denmark, Western Australia. Inspired by alpine Raclette styles, it is hand-washed during maturation and becomes beautifully gooey and elastic when heated.

Origin: Denmark, Western Australia
Milk: Pasteurised cow’s milk
Style: Semi-hard washed rind / Raclette style
Texture: Supple when cool, gooey when melted
Intensity: Mild to medium
Rennet: Non-animal rennet
Shelf life: Around 7–10 days once cut

Toasted cream, fresh hay and warm nuts develop into broth, caramelised onion and alpine herbs as the cheese ripens.

Melt over potatoes, use in toasties or tartiflette, or serve at room temperature with pickles and bread.

Great Southern Chardonnay, dry Riesling, Pinot Noir or saison all work beautifully.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Mountaineer
For another Australian alpine-style cheese with a gentler rind.

Fontal
For a milder Italian melting cheese.

Cheesemaker Chris Vogel trained in Switzerland before returning to Western Australia, bringing alpine cheesemaking technique into a local context.

Ingredients: Pasteurised cow’s milk, salt, cultures, non-animal rennet. Contains egg.