What is Raclette?
A superb melting cheese traditionally scraped hot over potatoes and pickles.
Valais / Alpine regions, Switzerland
cow
Bold / washed-rind
Cheese profile
Origin, protection and character
Raclette comes from Switzerland, especially Valais / Alpine regions. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
AOP for Raclette du Valais
3 to 6 months
How to serve Raclette
melted over potatoes, charcuterie, pickles
Good food matches
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
