Every cheese that melts well for raclette, with its producers and the vote for the best raclette cheese.
Swiss Emmentaler AOP, Emmental de Savoie and est-central IGP: Emmental melts and stretches well. Our honest take on using it at a…
Read the articleRaw milk, village fruitières, at least 4 months of aging: Comté melts well, as long as you pick a young one and…
Read the articleRaw milk from Tarine and Abondance cows, a concave side, 5 months of aging: Beaufort melts beautifully. How to use it at…
Read the articleRaw milk, 5 months of aging, a fruity flavor: Le Gruyère AOP melts well but isn't a raclette cheese. How to use…
Read the articleThe raw-milk cheese from Valais, rubbed for three months in the cellar, still scraped from a half wheel in front of the…
Read the articleAbondance AOP, the hollow-heeled Haute-Savoie wheel, gives raclette a hazelnut flavor and a supple melt that raise eyebrows.
Read the articleBrushed with an herb brine whose recipe only two people know, Appenzeller gives raclette a spicy character.
Read the articleMorbier AOP, with its black line through the middle of the paste, melts creamy in the raclette pan and gives the Jura…
Read the articleTwo aromatic cousins: classic garlic, bold and powerful, and wild garlic, greener and more discreet, in a raclette cheese.
Read the articleA raclette sprinkled with summer or black truffle, the poshest variant on the board, as long as you read the label carefully.
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