Raclette (“ra-KLET”) is a traditional Alpine cheese that dates back to the late 19th century. The word “Raclette” is derived from the French verb "racler," which means “to scrape,” because the cheese is melted and scraped onto boiled potatoes and served with small pickled onions and gherkins. “Racelette” refers to both the classic dish and the kind of cheese used in the dish.

Raclette cheese’s great melting qualities make it perfect for other hot meals too, especially fondue. Its mild, creamy and slightly nutty flavor blends well with a variety of foods and couples nicely with sweeter white wines.

Type of Milk: Cow | Region of Origin: Switzerland

  • Traditionally heated and, once melted, scraped off and eaten with boiled potatoes, cured meats, gherkins and thick slices of bread
  • Excellent as a table cheese
  • Use in grilled cheese and fondues
  • Toast over French Onion Soup
  • Tea
  • Shiraz
  • Sauvignon Blanc
  • Riesling
  • Pinot Gris
  • Côtes du Rhône
  • Cider
  • Chardonnay
  • Chablis
  • Cabernet Sauvignon

    Available in these Sizes

    • Fromalp® Raclette Square | 13 lb. (random weight)