In short: Goat’s milk raclette is a pressed cheese made like a classic raclette, but with goat’s milk. It melts creamy with a fresh, slightly tangy taste, and its category now has its own world title.

Fact sheet 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: Goat’s Milk Raclette

CountryFrance, Switzerland
RegionAlps (Isère, Haute-Savoie, Hautes-Alpes, Valais, Fribourg), Drôme, Franche-Comté
Designationnone
Milkgoat; raw milk on farms, thermized or pasteurized at most cheese dairies; some industrial slices blend goat and cow
Pasteuncooked pressed (semi-hard), white to ivory paste; a cheese made like a raclette but with goat’s milk, sold as a wheel, a quarter or slices
Agingfrom 5 weeks to several months depending on the producer (at least 5 weeks for the Drôme farm cited by Réussir, more than 3 months for the Ferme du Petit Mont’s according to Culture)
Sizewheels of about 4.6 kg (Martigny) to 10-15 kg (Drôme farm), quarters and trays of slices
Flavormild to fruity
Melt3.5/5: melts well and stays creamy, a little less stretchy than a cow’s milk raclette; keep an eye on it because it browns quickly

Its story

Raclette was born in Valais with cow’s milk, and for centuries nobody thought to ask the goats for their opinion. The goat version is a recent invention, coming from farms that process all their own milk and want a winter cheese to sell just as raclette machines come out of the cupboards. In the Drôme, a farmhouse cheesemaker told Réussir Chèvre in 2021 that she had launched 10 to 15 kg wheels, sold as far as the Savoie ski resorts. In Haute-Savoie, in Bellevaux, the Ferme du Petit Mont makes a raw-milk one alongside its Chevrotin. In Switzerland, cheese dairies such as Moléson and Martigny have added it to their range. The real spotlight arrived in October 2025: the Raclette World Championships, in Morgins, created a goat’s milk category. The winner comes from the Isère, which must have raised a few eyebrows on the Valais side.

Flavor and melt: what happens in the pan

The first surprise when you cut the wheel: the paste is almost white, because goat’s milk doesn’t contain the pigment that colors cow’s milk. On the palate, you notice a light tang, a scent of fresh milk and a little hazelnut note when the aging goes on longer. Producers describe it as mild and melting, a long way from the sharp goat cheese log. Under heat, it melts properly and stays creamy, but it stretches a little less than a cow’s milk raclette and browns faster. The affineur’s advice: keep the pan not too close to the heating element, and take the cheese out as soon as it bubbles, before it forms a crust. Raw-milk and longer-aged versions gain character, with more animal notes. At the other end, the mixed goat-and-cow slices sold in supermarkets stay very mild, almost shy. They’re a good way in for guests who swear they don’t like goat cheese.

On the nose and on the palate: milky, slightly tangy, notes of fresh goat’s milk and hazelnut, milder than an aged goat cheese

How to serve it

Plan on 200 to 250 g per person; Fromagerie Beaudé itself recommends 250 g. Take the cheese out an hour ahead so it reaches room temperature. With a raclette machine and little pans, thin slices of 3 to 4 mm are enough, since the paste melts quickly. A half wheel under a scraper works too, as long as you scrape as soon as the surface shines. Goat cheese loves sweet and salty: a drizzle of honey, a few walnuts, a pear or a fig on the potato, and the platter moves up a level. For cured meats, go for raw ham or dried meat rather than a heavily smoked sausage that would flatten the flavor. A mixed platter, half cow and half goat, lets everyone pick their side.

Pairings

  • Wines: dry white from Savoie (Jacquère), Loire Sauvignon, Chasselas from Valais
  • On the table: baby potatoes, raw ham, honey and walnuts, pears, fresh figs, arugula salad

Our recipes with this cheese

  • Fruit raclette: apple, fig, honey and walnuts
  • Vegetarian raclette
  • Warm raclette salad with cider vinegar

How much should you plan on? Our guide to raclette cheese quantities per person does the math, and our comparison of the best raclette cheeses shows how it stacks up against the others.

Goat’s Milk Raclette producers: the directory

Four families of producers, from the giant to the small mountain dairy. Contact details taken from their official websites; logos are displayed from those sites, with credit.

The biggest producers

The largest volumes: industrial makers and big cooperatives.

RichesMonts (Compagnie des Fromages et RichesMonts, Savencia group) logo

RichesMonts (Compagnie des Fromages et RichesMonts, Savencia group)

Courbevoie (head office), France

Sells in supermarkets a tray of “Raclette tranchettes Idée originale & fromage au chèvre” (365 g, 2 x 7 slices) made with a blend of goat’s milk and cow’s milk: https://www.quiveutdufromage.com/p-richesmonts-raclette-duo-classique-fromage-au-lait-de-chevre-tranchettes-365g

Logo: © RichesMonts (Compagnie des Fromages et RichesMonts, Savencia group), displayed from its official website.

The best known

The brands you run into in stores.

Fromagerie Moléson SA logo

Fromagerie Moléson SA

Orsonnens (Fribourg), Switzerland

Goat’s milk raclette made with thermized milk, sold as a whole wheel, half, quarter and tray of 6 slices: https://www.moleson-sa.ch/fr/menu-gauche/produits/fromages/au-lait-de-chevre/raclette-de-chevre/

Logo: © Fromagerie Moléson SA, displayed from its official website.

The most renowned

Medal winners, prizewinners and renowned affineurs, with a sourced distinction.

Fromagerie Beaudé logo

Fromagerie Beaudé

Montferrat (Isère), France

Master artisan cheesemaker and affineur since 1919; sells “La Grisée Chèvre”, a thermized-milk raclette as a piece, slices or a platter: https://www.fromagerie-beaude.fr/produit/raclette-la-grisee-chevre/

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

Fromagerie de Martigny logo

Fromagerie de Martigny

Martigny (Valais), Switzerland

Goat’s milk raclette sold as a quarter (approx. 1.1 kg), half (approx. 2.3 kg) or whole wheel (approx. 4.6 kg): https://www.fromageriedemartigny.ch/fr/produits/raclette-de-chevre-6/11-piece-13

Logo: © Fromagerie de Martigny, displayed from its official website.

Small local producers

Farms, mountain dairies and village cheese dairies.

La Ferme du Petit Mont

Bellevaux (Haute-Savoie), France

Small goat farm that processes all of its milk, from Chevrotin PDO to a raw-milk goat’s milk raclette (aged more than 3 months according to Culture: https://culturecheesemag.com/cheese-library/Raclette-de-Chevre).

Chèvrerie de Plampinet

Névache (Hautes-Alpes), France

Farmhouse cheeses from Alpine goats sold directly, including the “cabriclette”, a goat’s milk raclette-style cheese.

La Chevrette de Blandine (EARL Gilibert)

Montmiral (Drôme), France

170 Saanen goats, raw milk; depending on the lactation, the farm offers a pressed tomme “similar to farmhouse goat’s milk raclette” (https://www.lachevrettedeblandine.com/fromages) and presented its 10 to 15 kg goat’s milk raclette in Réussir Chèvre in 2021.

Pinterest pin : Goat's Milk Raclette: The Raclette Cheese Made from Goat's Milk
📌 Pin this page on Pinterest so you can find it on raclette night.

Where to buy it

You’ll find goat’s milk raclette at cheesemongers, through direct sales at mountain goat farms and in the online shops of Swiss cheese dairies. In supermarkets, read the label carefully: some trays combine goat and cow, for example a blend announced by RichesMonts. For a pure goat cheese, the ingredient list should mention only goat’s milk. There is no designation, so rely on the producer’s name, the type of milk (raw, thermized or pasteurized) and the aging time. The season generally runs from September to March, and some cheese dairies stop selling in spring.

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

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Frequently asked questions

Does goat’s milk raclette melt as well as a classic raclette?

It melts well and stays creamy, but it stretches a little less and browns faster. Thin slices and a pan you keep an eye on are enough for a great result.

Does it taste very strongly of goat?

No, producers describe it as mild, slightly tangy, with a scent of fresh milk. Raw-milk and long-aged versions have more character.

What is the best goat’s milk raclette in the world?

At the 2025 Raclette World Championships in Morgins, first place in the goat’s milk category went to Fromagerie Beaudé (Montferrat, Isère), ahead of Fromagerie de Martigny and the Odermatt cheese dairy.

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

Sources