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Eggs & dairy · Hard cheeses

Raclette cheese

Swiss and French Alpine cow's-milk cheese made for melting and scraping over potatoes and pickles.

Also called: raclette

Around the world: fromage à raclette (fr) · Raclettekäse (de)

A kind of cheese

1 recipe with it

What it is

Raclette is a semi-hard cheese from the Swiss canton of Valais and neighbouring Savoie, sold in wheels or slices. Its rind smells pungent but the paste is creamy and mild. It melts into a smooth, flowing layer, which is scraped from a heated wheel or melted in small pans.

How it’s used

  • Raclette: melted over boiled potatoes with cornichons and pickled onions
  • Toasted sandwiches and burgers
  • Topping for gratins and tartiflette-style bakes

Characteristics

Taste
Mild, milky and nutty, with a savoury tang near the rind.
Aroma
Pungent rind, especially when heated.
Texture
Supple and smooth; flowing when melted.
When cooked
Melts evenly without separating, which is its purpose.
Sold as
fermented
Cooking uses
Commonly cooked
Common in
Swiss, French

Storage

Refrigerated. Wrap tightly; its smell spreads to other foods.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
393 kcal
Protein
26.96 g
Carbohydrate
1.44 g
Fat
30.99 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Cheese, swiss (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Gruyère — 1:1; less flowing but excellent flavour.
  • Fontina or Morbier — Good melters with a similar mild-pungent character.

Related ingredients

Recipes with raclette cheese

More hard cheeses