Raclette is a semi-hard Swiss cheese whose name comes from the French word “racler,” meaning “to scrape.” It was developed specifically for melting, and the tradition of heating a half-wheel and scraping the molten cheese onto a plate of potatoes, cornichons, and cured meats has been a centerpiece of Alpine dining for centuries.

Flavor Profile

Raclette has a smooth, creamy texture and a nutty, slightly pungent flavor that intensifies beautifully when heated. The rind is washed during aging, which contributes to its aromatic quality. Unmelted, it is mild and pleasant. Melted, it becomes rich, silky, and deeply savory.

How to Use Raclette

The classic preparation involves a raclette grill or melter, where thick slices are heated until bubbly and scraped onto plates. Without a dedicated grill, slice it a quarter-inch thick and broil on a sheet pan for two to three minutes. Raclette also excels in gratins, open-faced sandwiches, and over roasted vegetables.

Pairing Suggestions

Pair with a dry white wine like Chasselas, Riesling, or Sauvignon Blanc. Accompany with boiled potatoes, cornichons, pickled onions, and charcuterie for an authentic raclette dinner.

Storage

Wrap in cheese paper and store in the refrigerator at 45-50°F. Raclette keeps well for several weeks when properly wrapped.