Raclette
Raclette is a semi-firm cow's milk cheese from the Swiss and French Alps, named after the French verb racler, meaning to scrape. It has a washed rind, a supple pale-yellow interior, and a smell that's much stronger than its actual flavor, which is nutty, buttery, and mildly tangy. It's made specifically to be melted, either under a broiler, on a tabletop raclette grill, or against a heated cheese wheel, and scraped off in warm layers.
Varieties
French raclette (often labeled Raclette de Savoie) tends to be milder and creamier, while Swiss raclette (especially from Valais) is typically funkier and more pungent with a firmer texture. Smoked raclette is also common and adds a distinct smoky layer to the melt.
Buying tips
Buy from the cheese counter rather than pre-shredded, since raclette is almost always sold and melted from a solid piece. Look for a rind that's slightly sticky or tacky rather than dry and cracked, which signals the cheese has dried out.
Substitutes
Gruyère — 1:1
Firmer and slightly sweeter with more nutty depth; melts a bit less fluidly than raclette but works well for scraping-style melting.
Fontina — 1:1
Very close in meltability and mild funk; a common and reliable stand-in for tabletop raclette meals.
Taleggio — 1:1
Stronger, more pungent washed-rind flavor; scrape off the rind before melting since it's more assertive than raclette's.
Havarti — 1:1
Much milder and less complex, but melts smoothly and works fine for kids' portions or a subtler dish.
Young Gouda — 1:1
Sweeter and less funky, but has good stretch and melt for scraping over potatoes.
Storage
Wrap tightly in wax or cheese paper rather than plastic, which traps moisture and speeds spoilage, then place in the least cold part of the refrigerator, like a crisper drawer. It keeps for about three to four weeks unopened and around two weeks once cut, though the cut surface should be rewrapped after each use.
How to use
Classically melted and scraped over boiled potatoes, cornichons, pickled onions, and cured meats for a raclette dinner, but also works melted into grilled cheese, over roasted vegetables, or stirred into potato gratin. Its melt is stretchy and slightly stringy, similar to a milder Gruyère.
What it pairs with
Pairs with boiled new potatoes, charcuterie, cornichons, pickled pearl onions, crusty bread, and a dry white wine like Fendant or a light Riesling that cuts through the richness.
Nutrition
Like most semi-firm cheeses, raclette is high in saturated fat and sodium and rich in calcium; a typical 1-ounce serving runs around 100 to 110 calories, so portions at a raclette dinner add up quickly given how much people tend to eat.
FAQ
Do I need a raclette grill to make raclette at home?
No. A tabletop raclette grill is traditional, but you can get the same result by broiling thick slices of cheese on an oven-safe dish until bubbling and browned, then scraping it onto potatoes.
Why does raclette smell so strong but taste much milder?
The washed rind is cultivated with bacteria that produce strong aromatic compounds, but most of that intensity stays concentrated near the rind rather than throughout the paste, so the flavor is far gentler than the smell suggests.
Can raclette cheese be eaten cold, without melting?
Yes, though it's less common. Cold raclette has a firmer, more rubbery bite and a milder flavor than the melted version, and is sometimes used sliced in sandwiches.
Is raclette the same thing as the dish called raclette?
No. Raclette the cheese refers specifically to the milk product, while raclette the meal refers to the whole tradition of melting that cheese tableside over potatoes and accompaniments.
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