Nutty, aromatic, slightly acidic—these are all descriptors of the heavenly semi-firm Swiss cheese, Raclette. A supple, buttery body is sheathed in a thin, brownish-orange rind making this an initially standoffish cheese. But with a likeable taste similar to a Gruyère or Fontina, Raclette quickly wins a spot in turophiles’ hearts. As this cheese is younger and softer than most Alpine cheeses, it is exceptionally well suited to be a table cheese.  Its distinctively mountainous, milky flavor makes it well-suited for cooking, though it shines best in its traditional presentation:  heated on a raclette grill and served with fingerling potatoes, gherkins and pickled onions.

Type of Milk: Cow | Region of Origin: Switzerland

  • Delicious melted over potatoes with sprinkles of dill
  • Radiant when sliced or grated on vegetables or fresh fruit
  • Makes for a satisfying sandwich with smoked ham, cranberry horseradish and raw mushrooms
  • Shiraz
  • Sauvignon Blanc
  • Riesling
  • Pinot Gris
  • Lager
  • Iced Tea
  • Côtes du Rhône
  • Cider
  • Chianti
  • Chardonnay
  • Chablis
  • Cabernet Sauvignon
  • Bock Beer
  • Beaujolais

    Available in these Sizes

    • Milledome Raclette | 15 lb. (random weight)