Product Details
Location
Raclette cheese originates from the Alpine regions of Valais in Switzerland and Savoie in France. These mountainous areas, known for their lush summer pastures and centuries-old cheesemaking traditions, give Raclette its authentic alpine character and exceptional melting qualities.
Tasting
Raclette is celebrated for its superb meltability and smooth, creamy texture. Its flavour is mild yet aromatic, offering milky, buttery notes with hints of nuttiness and a gentle alpine sweetness. When heated, the cheese becomes richly fragrant, developing deeper savoury and slightly earthy tones that make it perfect for traditional Raclette dishes.
Pairing
Raclette pairs naturally with crisp white wines from the Alps—such as Fendant, Chasselas, or Apremont—as well as light, fruity reds. It complements cured meats, boiled or roasted potatoes, cornichons, pickled onions, and rustic breads. Its mellow flavour also works beautifully on a cheese board or melted into hearty mountain-style dishes.
Recipe
For the classic experience, melt Raclette and scrape it over hot potatoes, charcuterie, and pickles. It also shines in gratins, fondues, and toasted sandwiches, or melted over roasted vegetables. Add it to a winter soup or flatbread for comforting, alpine-inspired richness.
Extra Information
– Region: Valais (Switzerland) / Savoie (France)
– Milk: Cow’s
– Suitable for pregnant women: Only if made from pasteurised milk or thoroughly melted; raw-milk versions may not be recommended
– Vegetarian: Usually no (traditionally made with animal rennet), though vegetarian-rennet versions exist
– Style: Semi-hard
– Storage and Serve: Keep refrigerated below 8°. For melting, bring to room temperature first for the best texture.
Ingredients
Cow’s Milk, Salt, Starter Cultures, Animal (or occasionally Vegetarian) Rennet
Allergens
Milk
