Raclette
A semi-hard Swiss alpine cheese from Valais, made from cow's milk and aged 3 to 6 months. It is famous less for its flavor, mild and fruity, than for how it melts.
| Category | Cheese |
|---|---|
| Maker / Origin | Valais, Switzerland |
| Storage | Wrap in wax paper, then loosely in plastic; keep in the cheese drawer. |
| Shelf life | About 3 to 4 weeks once cut. The rind protects it; keep the cut face wrapped. |
| Best uses | Raclette dinners over potatoes, gratins, fondue blends, and sandwiches. |
| Substitutes | Gruyère, Fontina, or Morbier-style cheese. |
| Pairings | Cornichons, boiled potatoes, dry white wine, and cured meats. |
| Last checked | October 18, 2026 |
About it
Raclette the cheese and raclette the meal share a name: traditionally a half wheel is set by the fire, and the melted face is scraped (racler in French) onto plates as it bubbles. Modern table grills melt individual slices in small pans instead.
Storing it
Keep the rind on uncut portions. Raclette freezes acceptably when grated, up to 2 months, for cooking.
Using it
Melt raclette in slices under a grill or in raclette pans until bubbling, then scrape it over boiled potatoes, pickles, and charcuterie.
Swaps & pairings
Gruyère melts nuttier and firmer. Fontina goes softer and richer. Both cover raclette's role over potatoes and gratins.
More from this maker: Valais, Switzerland