All raclette cheeses | Raclette Club

Raclette du Valais PDO: The Raw-Milk Cheese That Rules the Table

The raw-milk cheese from Valais, rubbed for three months in the cellar, still scraped from a half wheel in front of the fire.

Raclette de Savoie PGI: The Savoyard Wheel That Melts Without Crying

Raclette de Savoie PGI is the 6 kg wheel of the two Savoie departments that melts creamy without releasing oil, and here is…

Morbier AOP: The Black-Line Cheese That Melts Into the Raclette Pan

Morbier AOP, with its black line through the middle of the paste, melts creamy in the raclette pan and gives the Jura a place…

Abondance AOP: The Canons’ Cheese With a Fruity Raclette Melt

Abondance AOP, the hollow-heeled Haute-Savoie wheel, gives raclette a hazelnut flavor and a supple melt that raise eyebrows.

Appenzeller Raclette: The Cheese with the Best-Kept Secret

Brushed with an herb brine whose recipe only two people know, Appenzeller gives raclette a spicy character.

Fontina PDO: The Melting Queen of the Aosta Valley

Fontina PDO, a raw-milk cheese from the Aosta Valley, melts like a dream and rescues any raclette grill short on Valais cheese.

Garlic and Wild Garlic Raclette: The Breath-Friendly Guide

Two aromatic cousins: classic garlic, bold and powerful, and wild garlic, greener and more discreet, in a raclette cheese.

Truffle Raclette: Luxury That Melts in the Raclette Pan

A raclette sprinkled with summer or black truffle, the poshest variant on the board, as long as you read the label carefully.

Pepper Raclette: The Cheese That Bites Just Right

A classic raclette paste studded with peppercorns, the most common flavored variety on both Swiss cellar and supermarket shelves.

White Wine Raclette: When the Rind Goes for an Aperitif

A raclette whose rind is rubbed with white wine during aging, a specialty found mostly in the Jura and Franche-Comté.

Austrian and German Raclette: Vorarlberg, Allgäu and Co.

Between Lake Constance and the Bavarian Alps, Austrians and Germans melt their cheese too, often made from hay milk.

Sheep’s Milk Raclette: The Raclette Cheese Made from Ewe’s Milk

Creamy, round and a little nutty, sheep’s milk raclette proves that sheep know how to melt too.

Goat’s Milk Raclette: The Raclette Cheese Made from Goat’s Milk

Whiter, fresher and a touch tangy, goat’s milk raclette changes up your raclette night without changing your machine.

Quebec Raclette: Local Cheeses That Melt Under the Grill

Since a Swiss cheesemaker settled in Noyan in 1981, Quebec has been making its own raclette, and it holds its own.

Smoked Raclette: The Wood-Smoked Raclette Cheese

One trip through the smokehouse, and raclette picks up a wood-fire note that brings the chalet right into a city studio.

Raclette Suisse: The Brand That Melts a Whole Country’s Heart

Round or square, plain or peppered, Swiss raclette from outside Valais is recognized by a guarantee mark created in 1994.

Raclette in the US and UK: Leelanau, Ogleshield and Friends

From Michigan to Somerset by way of London, English-speaking cheesemakers have learned to melt their cheese the Swiss way, and…

Saint-Nectaire PDO: The Cheese of Auvergne Raclette

Saint-Nectaire, the cheese of Auvergne’s volcanoes, slides happily under the blade of an Auvergne-style raclette.

Tomme de Savoie PGI: The Savoie Doyenne Invited to the Raclette Pan

Tomme de Savoie PGI isn’t an official raclette cheese, but its gray rind and cellar flavor bring real depth to the pan.

Vacherin Fribourgeois AOP Raclette: The Creamiest Melt from Fribourg

Star of the half-and-half fondue, Vacherin Fribourgeois AOP also makes a raclette with a formidably creamy melt.

Gruyère for raclette: does it melt well? Our honest cheesemonger’s take

Raw milk, 5 months of aging, a fruity flavor: Le Gruyère AOP melts well but isn’t a raclette cheese. How to use it in a blend,…

Comté cheese for raclette: which Comté to choose and how to melt it

Raw milk, village fruitières, at least 4 months of aging: Comté melts well, as long as you pick a young one and blend it with…

Beaufort cheese for raclette: does the prince of gruyères melt well?

Raw milk from Tarine and Abondance cows, a concave side, 5 months of aging: Beaufort melts beautifully. How to use it at a…

Emmental for raclette: melty and stretchy, but good on its own?

Swiss Emmentaler AOP, Emmental de Savoie and est-central IGP: Emmental melts and stretches well. Our honest take on using it…