La Société Fromagre du Livradois

Raclette

The term Raclette (“ra-KLET”) is based on the French verb racler, which means “to scrape,” in reference to the time-honored Alpine dish of the same name. Raclette cheese features a mild, creamy and slightly nutty flavor and a semi-firm texture that is perfect for melting and scraping.

The tradition of Raclette dates back to the end of the 19th century, when shepherds packed potatoes and cheese for their daily trek up the mountainside with their flocks. These easy-to-transport ingredients were prepared simply:  the potatoes cooked over an open fire and the cheese warmed on a rock nearby.

This practice carried over into homes, where today Raclette cheese is melted and scraped over small boiled potatoes served with accompaniments like cornichons (tiny pickles), pickled onions, sliced
meats and a heavy dose of freshly ground pepper.

Type of Milk: Cow | Region of Origin: France

  • 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

    • Raclette Wedge | 7-9 oz. (random weight)

    • Raclette Wheel | 14 lb.

    • Raclette Wheel | 9 lb.