Our Cheese

RacletteⓇ 101

Non GMO, lactose free and gluten free.

Raclette is an aromatic cheese with a creamy texture and a rich history dating back to the year 1291. It’s known for its high nutritional value and was first eaten in the Swiss and Savoy (French) Alps.

Traditionally, Raclette cheese was warmed close to a fire or on a special heating plate (also called a raclette) and the melting cheese was scraped onto a plate. In fact, the word “raclette” comes from the French “racler”, meaning “scrape”.

Raclette is a genuine piece of Swiss culture that has grown to be one of Switzerland’s favourite cheeses. Our Raclette Suisse brand is guaranteed to be of natural purity and first-rate quality.

Raclette in a Variety of Foods

Over the years, Raclette has evolved into an extremely popular dish for entertaining, either as an appetizer, a topping or even a main course. It’s easy to prepare and is one of the best pairing cheeses with dry white wine such as Chenin Blanc.

Raclette’s taste can vary depending on its age—from nutty to milky. In the summer months, when accompanied by fresh salads or crispy vegetables, Raclette transforms into a true symphony for the taste buds. By contrast, Raclette served with fresh fruits and nuts provides hearty warmth in winter.

That’s the beauty of Raclette—its versatility. With a little imagination, it can provide the right accompaniment for almost any meal!

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Nutritional Value
  • Protein 25 g
  • Milk fat 27 g
  • Salt 2.0 g
  • Minerals 4 g
  • Joules 1424 kJ
  • Calories 340 kcal
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Varieties of Raclette cheese

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Raclette Suisse

This semi-hard cheese with hazelnut and fruity aromas has a sweet, earthy taste. Its smooth rind can be either dry or slightly humid and it varies in colour, from pale yellow to orange-brown, with a smooth golden interior.

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Raclette du Valais

This semi-hard cheese has a buttery, creamy taste with a slight tang and a hint of fruity aroma. Its rind varies in color, from brown to orange.

How Raclette is Made

The majority of Raclette production is produced with pasteurized milk. The washed rind of Raclette gives the cheese its colour and contributes to its unique flavour while providing protection during the three-to-six-month aging process. #EatSwitzCheese