Swiss Raclette offers creamy, nutty, savory, and gently earthy flavors, becoming richer and more aromatic when melted. Traditionally, scrape the warm cheese over boiled or roasted potatoes and accompany it with cornichons, pickled onions, charcuterie, mushrooms, or roasted vegetables. Pair it with dry Swiss white wine, Riesling, Chasselas, hard cider, Saison, or a crisp lager, choosing refreshing beverages that balance the melted cheese’s richness.
Raclette is both a traditional Alpine cheese and the name of the famous dish created by melting it. Its history is closely associated with Switzerland’s mountain regions, where herders traditionally warmed cheese near a fire and scraped the softened surface onto bread or potatoes. The name comes from the French verb racler, meaning “to scrape,” an appropriate description of the serving method that remains central to the Raclette tradition today.
Made from cow’s milk, Swiss Raclette is prized for its supple texture and outstanding melting qualities. As it warms, the paste becomes exceptionally smooth, fluid, and aromatic without separating excessively, making it ideal for communal meals. Its flavor generally balances rich dairy notes with nuttiness, savory depth, and a gently funky Alpine character. While enjoyable at room temperature, Raclette truly reveals its personality when heated, as warmth intensifies its aroma and creates the luxurious texture that has made the cheese a wintertime favorite throughout Switzerland and beyond.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!