Raclette

1. History

Raclette cheese originates from the Swiss Alps, with the first mentions dating back to the Middle Ages in the Valais canton, where shepherds heated half-wheels near fires to scrape the melted part onto potatoes or bread.

The term "raclette" was officially coined in 1874, derived from the verb "to scrape," though written records date to 1574 in Valais and even the 12th century in other Swiss cantons.

Originally a peasant dish, it became popular in the 20th century with electric appliances and is now shared between Swiss and French Alpine traditions.

2. Physical characteristics

Raclette is an uncooked pressed curd cheese made from raw cow's milk, featuring a washed rind that protects a pale yellow to golden paste.

Wheels measure about 30-35 cm in diameter and weigh 5-6 kg, with a supple, melting texture ideal for fondue-style preparation.

Its thin, slightly rough rind is often washed with salt or wine during aging, which lasts 3-24 months.

3. Taste profile

Raclette offers a rich, creamy flavor with nutty, milky notes and subtle acidity from aging.

It melts into a smooth, flowing texture, perfect with potatoes, charcuterie, and white wine.

Longer aging brings intensified fruit and nut aromas or a mild piquancy.

4. Production zone and period

Mainly produced in Switzerland's Valais canton, it also extends to French Alpine regions like Savoie and Haute-Savoie.

In France, it's made in departments 73 (Savoie) and 74 (Haute-Savoie), with seasonal production tied to summer pastures.

Production follows Alpine dairy cycles from spring to fall.

5. Certification

In Switzerland, Raclette du Valais AOP has been protected since 2002, ensuring traditional Valais production.

In France, Raclette de Savoie AOP was granted in 2015, restricting it to the Savoyard area with local milk.

These labels guarantee quality, origin, and ancestral methods.