Raclette is a semi-hard cheese that originated several hundred years ago in the canton of Valais in the Southeast region of Switzerland. It is believed that local herdsman of the valleys of the Swiss Alps traveled with this cheese and placed it near the fire, which melted the cheese. It was then scraped off the block and eaten with potatoes and onions and served with kirsch.


Natural washed-rine with a rough texture, pale yellow paste.


Semi-hard with a few small holes


Strong aroma with a creamy, fruity flavor when melted.

Serving Suggestions

Melt and serve the traditional way with boiled potatoes, cornichons and pearl onions.

Goes Well With

Potatoes, eggs, cornichon, pearl onions, vegetables. Riesling, Sauvignon Blanc, Belgian ales, French cider.

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