Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Valais Raclette or Fromage a Raclette, as they are traditionally called, are made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’
The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky.
While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavour. Raclette is also the name of a Swiss dish where the cheese is melted in front of a fire or a special machine and the melted parts are scraped onto diner’s plates. It is then served with small potatoes, gherkins, pickled onions and air dried meat called Viande des Grisons. Raclette comes in round and square shapes and can be served with Vin de Savoie.
Local classification
No
No
No
Yes
367 kcal per 100 gr.
25 gr. per 100 gr.
29.6 gr. per 100 gr.
50 %
0.7 gr. per 100 gr.
20.2 gr. per 100 gr.
99.6 mg. per 100 gr.
41 gr. per 100 gr.
661 mg. ( – 25% )*
75.9 mg. ( – 14% )*
24.5 mg. ( – 30% )*
643 mg. ( – 21% )*
460 mg. ( – 8% )*
8 mcg. ( – 48% )*
183 mcg. ( – 36% )*
51 mcg. ( + 168% )*
0.5 mg. ( 0% )*
*(the difference from the average value)
9,6 - Individual visits per month (average)
342 - All individual visits
02 09 2016 - Date of publication of this article
19 12 2016 - Date of last edit
