Raclette

Raclette is a semisoft, washed-rind cow’s milk cheese known for its smooth texture and excellent melting properties. The cheese is typically produced in wheel format, measuring 14 to 15 inches (35 to 38 centimeters) in diameter and about 3 inches (8 centimeters) in height, weighing between 15 to 18 pounds (7 to 8 kilograms). The name "Raclette" also refers to a traditional dish made by melting the cheese over cooked and pickled accompaniments. The cheese’s high moisture content and young age of three to four months give it a silky smooth quality with minimal fat separation when heated gently. Traditionally, a halved wheel is exposed to an open flame until a molten layer is scraped over foods like potatoes, pickled onions, or cornichons. The name Raclette is derived from the French verb racler, meaning “to scrape.” Today, various devices are sold specifically for melting Raclette cheese.

Origins and Production

Raclette has its origins in the Alpine regions of Switzerland and France, where cheesemaking and transhumance have been intertwined for centuries. The appellation d'origine contrôlée (AOC) designation for Raclette is located in French-speaking Switzerland. Traditionally made in the Alpine regions, it is now produced year-round in various parts of Europe and worldwide.

AOC Raclette du Valais

AOC Raclette du Valais is made exclusively in the Swiss canton of Valais, except for the area of Kandersteg in Bern. This region features steep and beautiful agricultural land where traditional farming methods are tied to seasonal rhythms. According to the Swiss Federal Office for Agriculture, 174 fromageries are registered to produce this cheese following strict guidelines. The regulations require raw milk from no more than two milkings, with cows fed non-ensiled, non-GMO feed. The milk, less than twenty-four hours old, is heated in copper vats to 90°F (32°C) before adding animal rennet. After coagulation and cutting, the curd is heated to between 97–113°F (36–45°C). The final moisture content ranges from 36–44 percent, with cheese in the lower moisture range often aged for longer than six months, making it less suitable for melting.

Traditional and Modern Raclette

Traditional Raclette production involved smaller herds in Alpine regions of France, particularly in spring and fall. Large-scale production now occurs in France and other countries, using milk from large stationary herds with different feed regimens. In the United States and other countries, smaller artisanal producers and larger companies have begun making Raclette-style cheese, reflecting its growing popularity. The American Cheese Society introduced a "Raclette-Style—Aged Over 45 Days—All Milks" category in 2015. The organoleptic qualities of good Raclette include descriptors like “slightly lactic” or “milky,” “mildly acidic,” “fresh butter,” “floral,” and “vegetal.” Poor quality Raclette may taste “off,” “unclean,” or bitter.

Raclette Dish

The Raclette dish involves melting the cheese and scraping it onto plates. Traditionally, the cheese is melted in front of a fire and scraped onto foods like boiled potatoes, cornichons, pickled onions, and dried meats. Modern methods use electric tabletop grills with small pans, called coupelles, for melting the cheese. The dish emphasizes relaxed and sociable dining, often lasting several hours. It is best paired with light white wines or traditional kirsch liqueurs.