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.
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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. 'Raclette du Valais AOP' designation was awarded in 2003 — though in 2007 the Swiss Federal Court ruled that the bare word 'raclette' names the dish rather than a cheese, leaving it 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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Raclette's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Raclette.
25 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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