Raclette Churchill road "Dellendale Creamery"

Origin: Denmark,  Western Australia

Milk: Cow

Rennet Type: Non Animal rennet 

Style: Semi-hard / Smeared Rind

Classification:Artisan

Shelf Life: 7-10 days, this product is cut to order

Goes well with: Crisp dry white wines.

Similar cheeses: Tilsit, Morbier

Churchill Road is more than a Raclette. It’s the result of two generations of dairy heritage, Swiss technique, local milk, and a cheesemaker’s dedication to slow, thoughtful transformation. With each batch washed and turned by hand, and matured for 8–12 weeks, Churchill Road brings together European tradition and Australian individuality—offering a cheese that’s comforting, elegant, and uniquely rooted in Denmark, WA.

Flavor and Texture

• Texture: Churchill Road has a supple, smooth interior when cool, becoming lusciously gooey and elastic when melted. The washed rind is thin, tacky, and develops a light orange hue during maturation.

• Flavor: Mild and savoury when young, with notes of toasted cream, fresh hay, and warm nuts, it evolves with age to express deeper layers of broth, caramelised onion, and alpine herbs. There’s a gentle funk from the washed rind, but always balanced and approachable.

While inspired by Raclette, Churchill Road also carries echoes of Alpine Tilsit and semi-firm Jura cheeses, shaped by Vogel’s broad cheesemaking education and local terroir.

Pairing & Serving

• Food: Melt it over potatoes, serve with cornichons and charcuterie, or spoon it warm onto toast. Use it in grilled cheese, tartiflette, or simply wedge it on a cheeseboard with pickles and crusty bread.

• Wine: A natural partner for Great Southern Chardonnay, dry Riesling, or Pinot Noir. For beer lovers, try a saison or amber ale.

Chris Vogel grew up on this land. His father, John Vogel, immigrated from Switzerland in the 1960s and raised Simmental cows, milking by hand and delivering cream to the local Denmark creamery. Chris returned to Switzerland in the 1990s to learn cheesemaking firsthand, completing a dairy science degree and working in seven Alpine factories before returning to create Dellendale Creamery in 2010.

The milk used for Churchill Road comes from Chris’s neighbours, whose robotic dairy allows cows to self-select their milking times. Many of the herd graze on Dellendale Farm, just steps from the creamery, where grass, seasons, and soil shape the flavour of the milk daily.

Ingredients: Pasteurised cow's milk, salt, cultures, non animal rennet, allergen - contains egg.