In short: In this aisle, two plants fight over the wheel: common garlic, which takes no prisoners, and wild garlic (ramsons), the wild woodland plant of spring. No designation governs them, but French and Swiss cheese dairies really do make them.

Page checked on 11/02/2026 against the official websites of producers and trade bodies. Do you make this cheese? Write to us to be listed in the directory.

Fact sheet: Garlic and Wild Garlic Raclette

CountryFrance, Switzerland
RegionSavoie, Doubs, Lot-et-Garonne, eastern Switzerland
Designationnone (flavored raclette cheese, outside PDO and PGI)
Milkcow, pasteurized at most of the producers we checked (Baechler, Strähl); milk of French origin at Pochat, heat treatment not specified
Pastepressed, uncooked, with dried garlic or wild garlic leaves mixed in
Aging8 weeks at Baechler; not specified by the other producers checked
Formatwheel of about 6.5 kg (Strähl), blocks and trays of slices (Imlig), assortments of 600 to 660 g (Pochat)
Flavorbold for garlic, fruity and herbaceous for wild garlic
Melt4/5: same behavior as a plain raclette, the bits of herb stay visible in the melted layer

Its History

Garlic and melted cheese have kept company in the Alps for centuries, if only in the fondue caquelon, rubbed with a clove before the wine goes in. Slipping the garlic straight into the raclette wheel is a more recent idea from cheesemakers, who saw it as a way to offer a flavored raclette without getting out the cutting board. In eastern Switzerland, Strähl and the village dairy Imlig make their Knoblauch (garlic) raclette, as a wheel or in slices. In Haute-Savoie, the Schmidhauser house offers, according to Gault&Millau, a garlic and parsley raclette. Wild garlic has found its place too: Pochat et Fils put it in an assortment alongside a Raclette de Savoie PGI, the Baechler dairy in Lot-et-Garonne made a wheel of it, and the Fromagerie Monnin, in the Doubs, won a medal at the 2026 Fromonval competition with theirs.

Flavor and Melt: What Happens in the Pan

The two variants do not play in the same league. Classic garlic, often dried, announces itself from the first bite: Strähl presents its version as the extrovert of the range, and the word is well chosen. Wild garlic is more subtle. Pochat et Fils states 0.5% of the plant in its cheese, enough to bring a green note, somewhere between chives and young garlic, without crushing the milk. What we take away from the descriptions is a paste that remains that of a mild, supple raclette, with green flecks dotting the golden layer. The melt does not change: the cheese stretches and blankets the potatoes without releasing more fat than a plain one, even if one customer review of the Pochat assortment says otherwise. A friendly tip: warn your neighbor at the table, because classic garlic is shared, whether you like it or not, until the next morning.

On the nose and palate: garlic: bold, warm, very present; wild garlic: green, milder, with a little hint of chives

How to Serve It

Plan on 200 to 250 g (7 to 9 oz) of cheese per person in total, giving the garlic cheese no more than one share in three: it is a cheese that stands out, not a background cheese. Take it out of the fridge thirty minutes before the meal. In slices, it goes into the pans of a classic grill; as a wheel, you scrape it like a Swiss raclette, watching the heat so you do not burn the bits of herb. Avoid adding heavily garlicky cured meats, the effect would be redundant. A crunchy, well-dressed salad resets your taste buds between pans. For wild garlic, late spring makes sense, but the wheel keeps and can be eaten all season.

Pairings

  • Wines: Apremont de Savoie, Fendant du Valais, Loire Sauvignon
  • At the table: baby potatoes, cooked ham and dried meats, well-dressed green salad, pan-fried mushrooms

Our Recipes with This Cheese

  • Raclette-Stuffed Mushrooms
  • Raclette-Style Grilled Tartines
  • Raclette Pizza

How much should you plan? Our guide to raclette cheese quantities per person does the math, and our comparison of the best raclette cheeses compares it with the others.

Producers of Garlic and Wild Garlic Raclette: The Directory

Four families of producers, from the giant to the small mountain pasture. Contact details taken from their official websites, or failing that from the company register; logos are displayed from those sites, with credit.

The Biggest Producers

The largest volumes: industrial producers and big cooperatives.

Strähl Käse AG

Siegershausen, Switzerland

Swiss dairy producing a Raclette mit Knoblauch as a wheel of about 6.5 kg, presented as the most extroverted of its range (https://www.straehl.ch/kaese/sortiment/raclette-mit-knoblauch).

The Best Known

The brands you come across in stores.

Fromageries Pochat et Fils

Annecy-le-Vieux, France

Savoyard brand whose raclette assortment combines Raclette de Savoie PGI, heart of tomme and a 0.5% wild garlic cheese (https://www.auchan.fr/pochat-fils-assortiment-de-fromage-a-raclette-de-savoie-coeur-de-tomme-et-ail-des-ours/pr-C1181290).

Schmidhauser Fromagers et Affineurs (Fromagerie de l’Orzon)

Alex, France

Haute-Savoie cheese ager cited by Gault&Millau for its garlic and parsley raclette (https://fr.gaultmillau.com/fr/news/quatre-bonnes-adresses-savoyardes-ou-denicher-de-la-raclette) ; product page on the website not viewable (server error).

The Most Renowned

Medal winners, award winners or renowned cheese agers, with a sourced distinction.

Fromagerie Monnin

Chantrans, France

Doubs dairy awarded a medal for its wild garlic raclette at the 2026 Fromonval competition.

  • Address: ZUF La Vie d’Ornans, 25330 Chantrans, France (head office, Recherche d’entreprises API)
  • Distinction: Bronze medal, Wild Garlic Raclette, Special Raclettes category (jury 1), Fromonval competition, Mamirolle, October 17, 2026, source https://www.macommune.info/cancoillotte-raclette-chevres-tome-quelle-maison-a-remporte-medaille-dor/

Small Local Producers

Farms, mountain pastures and village dairies.

Fromagerie Baechler logo

Fromagerie Baechler

Le Temple-sur-Lot, France

Family dairy in Lot-et-Garonne that ages a pasteurized-milk wild garlic raclette for 8 weeks (https://fromagerie-baechler.com/fr/2/51/Nos-raclettes.html).

Logo: © Fromagerie Baechler, displayed from its official website.

Imlig Käserei Oberriet AG logo

Imlig Käserei Oberriet AG

Oberriet, Switzerland

Village dairy from the canton of St. Gallen that sells a Raclette Knoblauch in blocks and in slices (https://imlig.com/produkte/raclette/).

Logo: © Imlig Käserei Oberriet AG, displayed from its official website.

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Where to Buy It

In supermarkets, wild garlic is found mainly in the Pochat et Fils assortments; plain garlic raclette also exists as a store brand, with 1% dehydrated garlic at Auchan, for example. For a whole wheel, aim for the Swiss dairies Strähl and Imlig, or go through the shop of producers such as Baechler. No designation protects this cheese, so the label is what counts: name of the operator, percentage of garlic or wild garlic, type of milk. A plant named plainly in the ingredients is better than an anonymous flavoring.

More addresses in our guide where to buy good raclette cheese.

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Frequently Asked Questions

What Is the Difference Between Garlic and Wild Garlic?

Wild garlic is a wild plant whose leaves are used. Its flavor is greener and milder than that of the garlic clove, which is often used dried in garlic raclettes.

How Much Garlic Does This Cheese Contain?

The labels we checked state 0.5% wild garlic at Pochat et Fils and 1% dehydrated garlic in the Auchan garlic raclette.

Can You Mix Garlic Raclette and Plain Raclette?

Yes, it is even recommended. Garlic is better enjoyed alternating with a plain or smoked raclette than solo throughout the whole meal.

Read also: all raclette cheeses, the secrets of a successful raclette and what is raclette?

Sources