Valais · Switzerland
Raclette.
Raclette melts on your tongue with buttery richness and warm milk sweetness, its semi-hard texture giving way to creamy softness. Alpine grasses whisper through subtle fruity notes, while a faint barnyard earthiness grounds the experience—this is mountain cheese at its most approachable and comforting.
Rate this cheese
Origin
46.3°N · 7.5°E
The story
How it's made.
Why it tastes that way.
Raclette originates in the canton of Valais, where Swiss shepherds heated wheels of cheese beside open fires in alpine huts, scraping the melted portion onto potatoes. The name derives from the French 'racler,' meaning 'to scrape.
' Historical records from the 13th century describe mountain dwellers in the Swiss-French Alps melting wheels called 'Bratchäs' ('roasting cheese') over campfires. Modern raclette machines with heating elements were developed in the 20th century, popularizing the dish beyond Switzerland. The 'Raclette du Valais AOP' was decided in 2003 and definitively registered in 2007, after the Swiss Federal Court ruled that the bare word 'raclette' names the dish rather than a cheese — leaving the generic term free for producers everywhere; other Raclette-style cheeses produced in France (Savoie, Franche-Comté) are sold without the Valais designation.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- washed
- Age
- 3–6 mo
- Intensity
- 2 / 5
- Texture
- semi-hard
Tasting profile
What it tastes like.
These bars are a visual read of Raclette's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for alpine cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 45–60 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Cut thin wedges from the centre out, so every slice gets its share of paste and rind.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Raclette.
40 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Raclette are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Raclette at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
