Raclette Cheese: A Tasty Swiss Adventure

Raclette is a dish native to parts of Switzerland and is made from a semi-hard mountain cheese that turns molten when heated. The cheese is heated either in front of a fire or by a special machine and is scraped onto diners' plates. A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, in which slices of raclette cheese are melted. Raclette cheese has a fresh, milky flavour and a slightly sour taste dominated by herbal and fruity notes.

Semi-hard mountain cheese

Raclette is a dish native to parts of Switzerland and is based on heating cheese and scraping off the melted part. Raclette cheese is semi-hard mountain cheese that turns molten when tucked under a heating element for a few minutes. The aromatic herbs found in the meadows to the north of the Alps create a naturally semi-hard raclette cheese and is distinguished by a mild flavour and a well-rounded aroma.

Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP and has a fresh, milky flavour, combined with a slightly sour taste dominated by herbal and fruity notes.

Raclette is also served as street food, but often with bread instead of potatoes. Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France).

The Raclette Suisse brand brings together a huge range of raclette cheeses from across Switzerland. Nowadays, the classic way of preparing raclette, in which you place half a wheel of raclette cheese on a board near the embers and then use a knife to simply scrape the soft cheese directly onto your plate, is predominantly found in the Valais canton – either at festivals or in traditional restaurants.

Melted with a smoky aroma

Raclette is a dish of Swiss origin, popular in other Alpine countries such as France, Italy, Germany, and Austria. It is made from semi-hard mountain cheese that turns molten when tucked under a heating element for a few minutes. The cheese is heated either in front of a fire or by a special machine, then scraped onto diners' plates.

The aromatic herbs found in the meadows to the north of the Alps create a naturally semi-hard raclette cheese, distinguished by a mild flavour and a well-rounded aroma. The cheese has a fresh, milky flavour, combined with a slightly sour taste dominated by herbal and fruity notes.

When raclette cheese is melted with a smoky aroma, it is typically served with boiled potatoes. A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, in which slices of raclette cheese are melted.

Raclette is also served as street food, but often with bread instead of potatoes. Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France).

Fresh, milky flavour

Raclette cheese is a semi-hard mountain cheese that has a fresh, milky flavour. It is made using Valaisian unpasteurised milk and has a slightly sour taste that is dominated by herbal and fruity notes. The aromatic herbs found in the meadows to the north of the Alps create a naturally semi-hard raclette cheese with a mild flavour and a well-rounded aroma.

Raclette cheese is heated and scraped onto diners' plates. A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, in which slices of raclette cheese are melted.

Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. The Raclette Suisse® brand brings together a huge range of raclette cheeses from across Switzerland.

Raclette cheese is also served as street food, but often with bread instead of potatoes.

Herbal and fruity notes

Raclette cheese is a semi-hard mountain cheese that has a fresh, milky flavour and a slightly sour taste. The aromatic herbs found in the meadows to the north of the Alps create a naturally semi-hard raclette cheese with a mild flavour and a well-rounded aroma. The fruity notes of raclette cheese are owed to the rich array of flora found in the Valaisian mountain and alpine region. Experts can easily identify whether a Valaisian raclette cheese has come from the Turtmanntal, the Val de Bagnes or the Goms based on the taste alone.

Originating from Valais, Switzerland

Raclette is a dish native to parts of Switzerland and is popular in other Alpine countries such as France, Italy, Germany, and Austria. The dish is based on heating cheese and scraping off the melted part, which is then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland.

Raclette cheese is a Swiss-type cheese that is marketed specifically to be used for this dish. It is a natural product made using Valaisian unpasteurised milk and has borne the protected designation of origin AOP since 2007. The cheese has a fresh, milky flavour and a slightly sour taste dominated by herbal and fruity notes.

The aromatic herbs found in the meadows to the north of the Alps create a naturally semi-hard raclette cheese distinguished by a mild flavour and a well-rounded aroma. The Raclette Suisse brand brings together a range of raclette cheeses from across Switzerland.

The classic way of preparing raclette involves placing half a wheel of raclette cheese on a board near the embers and then using a knife to scrape the soft cheese directly onto your plate. This method is predominantly found in the Valais canton and is served at festivals or in traditional restaurants. The cheese is also smoked and grilled, which lends the Valais raclette its typical, unmistakable aroma.

Frequently asked questions