Raclette is a semi-hard, cow’s milk cheese from the Swiss Alps (and neighboring French regions like Savoie) that is famous for being melted and scraped over boiled potatoes, pickles, and cured meats. The name comes from the French verb racler, meaning “to scrape,� which is exactly how the cheese is served: a cut half-wheel is heated until the surface bubbles, then the molten layer is scraped onto your plate. It has a nutty, slightly sweet flavor that becomes rich and creamy when melted, and it’s the centerpiece of a convivial meal called raclette, where everyone gathers around a tabletop grill.
What Does “Raclette� Actually Mean?
In French, raclette (pronounced rah-KLET) is a standard noun, not slang or informal. It derives from racler, which means “to scrape� or “to grate.� The word originally referred to the action of scraping melted cheese off a hot surface, and over time it came to mean both the cheese itself and the dish. In Switzerland, the cheese is officially protected by an appellation: “Raclette Suisse� must be made from raw or thermized cow’s milk in specific cantons. In everyday conversation, people say things like “We’re having raclette tonight� or “Pass me the raclette,� and it’s understood from context whether they mean the cheese or the meal.
How Is Raclette Cheese Made?
Raclette is made from cow’s milk, usually from alpine herds that graze on mountain pastures during summer. The milk is gently heated, curdled with rennet, and the curds are cut, stirred, and pressed into large wheels. The wheels are then brined and aged for several months—typically 3 to 6 months for young raclette, and up to a year for more intense versions. During aging, the rind is washed with brine or a bacterial culture, which gives it a distinctive orange-brown color and a slightly pungent aroma. The interior (the paste) is pale yellow and smooth, with a few small holes.
There are two main types:
- Raw-milk raclette (lait cru): made from unpasteurized milk, with a more complex, grassy flavor. It’s the traditional style in Switzerland.
- Pasteurized raclette: more widely available, milder and creamier, and often used in restaurants and home machines.
Smoked raclette is also common—the wheels are exposed to pine or hay smoke, which gives the cheese a bacon-like aroma that pairs well with potatoes.
How to Use Raclette Cheese (The Traditional Way)
The classic raclette meal is simple: you melt the cheese and scrape it over food. Here’s how it works:
- Cut the cheese into slices about ½ inch (1.25 cm) thick, or buy pre-sliced raclette portions.
- Place the slices in small pans (called coupelles) under a raclette grill, or use a special raclette machine that heats the cheese from above.
- Meanwhile, boil small potatoes (like Charlotte or Yukon Gold) until tender, and arrange them on your plate alongside cornichons, pickled pearl onions, and cured ham or salami.
- When the cheese is bubbly and golden, scrape it directly onto the potatoes and accompaniments.
If you don’t have a raclette machine, you can melt the cheese in a nonstick skillet over medium heat, or even under a broiler. The key is to melt it slowly so it becomes creamy, not rubbery.
What Does Raclette Taste Like?
Raclette has a mild, nutty, and slightly fruity flavor with a distinct earthy note. Young raclette (aged 3–4 months) is softer and more milky, while older wheels develop a stronger, more pungent taste. When melted, it becomes intensely creamy and savory, with a slight tang from the washed rind. The texture is smooth and stretchy, but not stringy like mozzarella. Smoked raclette adds a woody, smoky depth that makes it excellent for grilled sandwiches or burgers.
Because it’s a washed-rind cheese, the rind is edible but can be quite strong—most people prefer to scrape it off if they’re not used to it. The cheese pairs well with dry white wines like Fendant (Swiss) or Chignin (French), and with light lagers.
How to Choose and Buy Raclette Cheese
Look for raclette in the specialty cheese section of a supermarket or at a cheese shop. It’s usually sold in wedges or pre-sliced packs. Here’s what to check:
- Age: If you want a mild, creamy melt, choose a younger cheese (labeled “doux� or “mild�). For a stronger flavor, look for “semi-affiné� or aged versions.
- Milk type: Raw-milk raclette has more flavor but must be cooked before eating (which it always is). Pasteurized is fine for all.
- Rind: The rind should be clean and slightly wrinkled, with no cracks. Avoid any cheese with an ammonia smell or a slimy rind.
- Smoked: If you like smoky flavors, try a smoked version—just be aware it can overpower delicate dishes.
If you can’t find raclette, good substitutes are Gruyère, Comté, or Fontina—they melt well and have a similar nutty profile, though they won’t have the exact same creamy texture. A mix of Gruyère and mozzarella can mimic the melt, but the flavor will be different.
Common Problems and How to Avoid Them
Raclette is easy to cook, but a few issues can arise:
- Cheese doesn’t melt smoothly: This happens if the heat is too high or the cheese is too old. Melt it slowly over low to medium heat.
- Cheese becomes rubbery: Overheating or stirring too much causes the proteins to tighten. Stop heating as soon as it’s bubbly.
- Rind tastes too strong: Trim off the rind before melting if you prefer a milder flavor.
- Cheese sticks to the pan: Use a nonstick pan or a little butter, and don’t let it sit too long.
If you’re using a raclette machine, make sure the pans are dry before adding cheese, and don’t overfill them—one slice per pan is usually enough.
Raclette vs. Fondue: What’s the Difference?
Both are Swiss melted-cheese dishes, but they’re quite different. Fondue is made by melting cheese (usually a mix of Gruyère and Emmental) with white wine and kirsch, and you dip bread cubes into it. Raclette, on the other hand, is just the cheese melted and scraped onto solid accompaniments like potatoes and pickles. Fondue is more interactive and communal, while raclette is more of a self-serve platter. Also, raclette cheese is specifically designed to melt smoothly without separating, whereas fondue requires a starch (like cornstarch) to keep the mixture stable.
Is Raclette Cheese Healthy?
Raclette is a dairy product, so it’s high in fat and calories—about 100 calories per ounce (28 g), with 8 g of fat and 6 g of protein. It also contains calcium and vitamin A, but it’s not a low-fat food. The traditional raclette meal is heavy, so it’s best enjoyed in moderation. There are no specific health claims to make, but if you’re watching sodium, note that raclette is moderately salty (about 200 mg per ounce). For a lighter version, use less cheese and load up on potatoes and vegetables.
Frequently Asked Questions
Can you eat raclette cheese raw? Yes, raclette is safe to eat raw—it’s a cooked, pressed cheese, so it doesn’t need to be melted. However, it’s much more enjoyable melted, as the texture is firmer and the flavor is more concentrated when cold.
What do you serve with raclette? Traditional accompaniments are boiled potatoes, cornichons, pickled onions, and cured meats like prosciutto or salami. You can also add mushrooms, bell peppers, or bread, but keep it simple—the cheese is the star.
How long does raclette cheese last? An unopened wedge can last several weeks in the refrigerator. Once opened, wrap it in cheese paper or wax paper and store in the fridge; it should keep for 1–2 weeks. If you see mold on the surface, you can cut it off (at least 1 inch around), but if it smells strongly of ammonia, it’s past its prime.
Can you freeze raclette cheese? Yes, you can freeze raclette, but it may affect the texture—it can become crumbly when thawed. If you freeze it, use it within 2 months and thaw it in the fridge. It’s better to buy only what you need, as frozen raclette won’t melt as smoothly.
Is raclette cheese vegetarian? Traditional raclette uses animal rennet, so it’s not vegetarian. However, some producers make vegetarian versions with microbial rennet—check the label or ask your cheesemonger.
Conclusion
Raclette cheese is a versatile, delicious dairy product that’s perfect for a cozy, interactive meal. Whether you use a special machine or a simple skillet, the key is to melt it slowly and scrape it over warm potatoes for a classic Swiss experience. Try it with a glass of dry white wine and good company, and you’ll see why it’s been a beloved tradition for centuries.
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