In short: Raclette de Savoie PGI is the official wheel of the two Savoie departments: local cow’s milk, at least eight weeks in the cellar, no added flavorings. It melts creamy, without leaving a greasy puddle in the raclette pan, which spares you the great moment of loneliness on Monday night.

Listing verified on 11/02/2026 on the producers’ and trade bodies’ official websites. Do you make this cheese? Write to us to be listed in the directory.

Fact sheet: Raclette de Savoie PGI

CountryFrance
RegionSavoie and Haute-Savoie (plus a few neighboring communes in the Ain and Isère)
DesignationPGI since 2017 (raclette-de-savoie.fr, EU implementing regulation 2017/138)
Milkcow, raw or thermized
Pastepressed uncooked
Aging8 weeks minimum on wooden boards (specification, fromagesdesavoie.fr)
Formatwheel of about 6 kg (13 lb), 30 cm (12 in) in diameter, 7 cm (2.8 in) high
Flavormild to fruity
Melt5/5: the paste becomes creamy and coating and releases little oil, according to the specification

Its story

Long before six-pan grills, Savoyard shepherds would set half a wheel near the wood fire and scrape the melted surface onto bread or potatoes. The Savoicime trade association places the first traces of this “roasted cheese” in the Maurienne valley, as early as 1477. The word raclette itself only arrives in the early 20th century, at a time when the railway was developing tourism and ski resorts were being born. The 1960s mark a turning point: cheesemakers focus on quality and know-how, then winter tourism and the raclette grill, developed in Savoie in the 1970s, make raclette the emblem of winter evenings. It took about ten years of paperwork, driven by farmers, cheesemakers and affineurs, to win the PGI in 2017. Today, the sector claims around 700 milk producers, about fifteen production workshops, 24 farmhouse producers and seven affineurs. In other words, a lot of people for a single successful evening.

Video: © Raclette de Savoie IGP (official Savoicime channel), watch on YouTube

Flavor and melt: what happens in the raclette pan

Cold, Raclette de Savoie has a firm, melting paste, white to straw yellow, with a few small openings. The nose stays milky, with cream and fresh butter, and a hint of cellar when the rind is well smeared. On the palate, according to the trade association, the flavor is authentic, balanced and naturally distinctive. It is when heated that it shows its true talent: the paste puffs up, becomes coating and flows gently, releasing little oil. What stays with you is that velvety texture that wraps the potato instead of drowning it. Farmhouse versions, recognizable by their green casein plate, often have a bit more character and notes of hay. Dairy wheels, with a red plate, play the consistency card. No smoked, garlic or pepper versions: the specification only allows rennet, salt, cultures and calcium chloride, and the trade body describes it as free of flavorings and additives. If you want spices, put them in the conversation. For fans of grilled rind, it browns well and becomes slightly crispy around the edges of the raclette pan.

On the nose and on the palate: balanced, milky, notes of cream and warm milk; more character on farmhouse wheels

How to serve it

Plan on 200 to 250 g (7 to 9 oz) of cheese per person for a full meal, a little more if your guests skied all day or claim they did. Take the raclette out of the refrigerator an hour ahead and cut slices 3 to 4 mm (about 1/8 in) thick, rind included. With a raclette pan grill, let it melt until the surface bubbles slightly, without waiting for it to brown everywhere. For a table of eight or more, the half wheel on an arm-style melter is the real show: you heat the cut face and scrape straight onto the plate. Serve with firm potatoes cooked in their skins, Savoie cured meats and something vinegary to wake up the palate. A chilled white wine from Savoie does the job very well.

Pairings

  • Wines: Apremont (Vin de Savoie), Chignin, Roussette de Savoie, Mondeuse for red wine lovers
  • On the table: potatoes in their skins, Savoie raw ham, Grisons beef or coppa, gherkins and pearl onions, green salad

Our recipes with this cheese

  • Traditional raclette, the basic recipe
  • Half-wheel raclette at home
  • Warm raclette salad with cider vinegar

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

Raclette de Savoie PGI producers: the directory

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

The biggest producers

The biggest volumes: industrial makers and large cooperatives.

Logo of Fromageries Pochat & Fils (Lactalis group)

Fromageries Pochat & Fils (Lactalis group)

Frangy (cheese dairy) / Annecy (head office), France

The cooperative cheese dairy in Frangy, part of the Société Laitière des Hauts de Savoie (Lactalis group), specializes in Raclette de Savoie PGI and sells it as a wheel, cut to order and in slices.

  • Address: Head office: Fromageries des Pays de Savoie, 9 avenue du Pré Félin, ZAE Les Glaisins, Le Bulloz, Annecy-le-Vieux, 74940 Annecy, France
  • Phone: +33 4 50 64 00 58
  • Email: contact@pochat.fr
  • Website: pochatetfils.fr
  • Contact: form
  • Distinction: Gold medal at the Concours Général Agricole 2024, dairy category (https://www.raclette-de-savoie.fr/evenements/des-medailles-du-concours-general-agricole-2024-9); gold 2018, bronze 2019 and 2022 according to the producer (https://www.pochatetfils.fr/produit/raclette-de-savoie-igp-3/)

Logo: © Fromageries Pochat & Fils (Lactalis group), displayed from its official website.

Logo of Monts & Terroirs (Sodiaal group)

Monts & Terroirs (Sodiaal group)

La Bâthie (aging and production site) / Poligny (head office), France

Cheese subsidiary of the Sodiaal cooperative, it makes and ages in La Bâthie, in Savoie, a medal-winning Raclette de Savoie in the dairy category.

  • Address: La Bâthie site: route de l'Énergie, 73540 La Bâthie, France; head office: ZI Route de Dole, 39800 Poligny, France
  • Phone: +33 4 79 89 52 36
  • Email: contact@montsetterroirs.com
  • Website: montsetterroirs.com
  • Contact: form
  • Social: Facebook
  • Distinction: Bronze medal at the Concours Général Agricole 2024, dairy category (https://www.raclette-de-savoie.fr/evenements/des-medailles-du-concours-general-agricole-2024-9)

Logo: © Monts & Terroirs (Sodiaal group), displayed from its official website.

The best known

The brands you run into in stores.

Logo of Fruitières Chabert (Fromageries Chabert)

Fruitières Chabert (Fromageries Chabert)

Vallières-sur-Fier, France

Family-run house in Haute-Savoie that brings together about ten fruitières; its raw milk Raclette de Savoie PGI comes from the Fruitière de la Vallée du Guiers and is sold cut to order as well as in self-service.

Logo: © Fruitières Chabert (Fromageries Chabert), displayed from its official website.

Logo of Coopérative Fruitière en Val d'Arly Savoie Mont-Blanc

Coopérative Fruitière en Val d'Arly Savoie Mont-Blanc

Flumet, France

Cooperative founded in 1969 in Flumet, known to skiers for its shops in Chamonix, Megève or Flumet; it makes and sells its own Raclette de Savoie PGI.

Logo: © Coopérative Fruitière en Val d'Arly Savoie Mont-Blanc, displayed from its official website.

The most renowned

Medal winners, award winners or renowned affineurs, with a sourced distinction.

Logo of Maison Joseph Paccard (Fromagerie Joseph Paccard)

Maison Joseph Paccard (Fromagerie Joseph Paccard)

Manigod, France

Affineur from Manigod who works with farmhouse producers from the Aravis and both Savoies; its farmhouse Raclette de Savoie collects medals.

  • Address: 225 route de Chalmont, Les Bréviaires, 74230 Manigod, France
  • Phone: +33 4 50 44 07 50
  • Website: reblochon-paccard.fr
  • Contact: form
  • Social: Facebook · Instagram
  • Distinction: Gold medal at the Concours Général Agricole 2025 and bronze 2024 (farmhouse Raclette de Savoie from GAEC La Pierre du Saix), silver 2023 (farmhouse raclette from GAEC L'Écho des Alpages) (https://www.reblochon-paccard.fr/a-propos/palmares/)

Logo: © Maison Joseph Paccard (Fromagerie Joseph Paccard), displayed from its official website.

La Fruitière des Neiges (Fruitière de Bogève)

Bogève, France

Village fruitière that makes its “Maison” Raclette de Savoie PGI in Bogève and sells it in its shops in Haute-Savoie and online.

  • Address: Fruitière de Bogève, 275 route de Plaine Joux, 74250 Bogève, France (operating company JFB & Cie, 15 place des Marronniers, 74420 Boëge)
  • Phone: +33 4 50 94 42 47
  • Email: bonne@fruitiere-des-neiges.com
  • Website: fruitiere-des-neiges.com/fr
  • Contact: form
  • Social: Facebook · Instagram
  • Distinction: Gold medal at the Concours Général Agricole 2025 according to the producer (https://www.fruitiere-des-neiges.com/fr/); silver medal 2026 for the Compagnie Fromagère et Paysanne, Fruitière de Bogève (https://www.leguidedufromage.com/resultats-concours-general-agricole-fromages-2026-zo486.html)

Small local producers

Farms, mountain pastures and village cheese dairies.

GAEC de la Pierre du Saix

Le Grand-Bornand, France

Farm in the Aravis that produces a farmhouse Raclette de Savoie (green plate) entrusted to the affineur Paccard in Manigod.

  • Address: 85 impasse des Brettoz, 74450 Le Grand-Bornand, France
  • Distinction: Bronze medal at the Concours Général Agricole 2024, farmhouse category, aged by Maison Joseph Paccard (https://www.raclette-de-savoie.fr/evenements/des-medailles-du-concours-general-agricole-2024-9); gold medal 2025, aged by Paccard (https://www.reblochon-paccard.fr/a-propos/palmares/)

Les Noisetiers (EARL)

Leschaux, France

Dairy farm in the Bauges, also listed as a farmhouse Abondance producer, which won gold in 2026 for Raclette de Savoie.

  • Address: Le Pré de la Grange, 1101 route des Bauges, 74320 Leschaux, France
  • Distinction: Gold medal at the Concours Général Agricole 2026, Raclette de Savoie PGI, under the name “EARL Les Noisetiers” (https://www.leguidedufromage.com/resultats-concours-general-agricole-fromages-2026-zo486.html)
Pinterest pin : Raclette de Savoie PGI: The Savoyard Wheel That Melts Without Crying
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Where to buy it

You’ll find Raclette de Savoie PGI at cheese shops, in supermarkets (at the deli counter or in trays of slices) and directly at the fruitières and cooperatives of the two Savoie departments, which sometimes ship online. To recognize the real thing, look for the PGI logo and the words Raclette de Savoie on the packaging, and on the wheel the casein plate: red for the dairy version, green for the farmhouse version. A raclette with no precise origin, even one sold with a chalet on the label, is not a Raclette de Savoie. Beware of flavored versions too: the PGI only exists in plain form.

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

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Frequently asked questions

Is Raclette de Savoie PGI made with raw milk?

Not always. The specification allows raw or thermized (lightly heated) milk. The label states which one was used.

How much Raclette de Savoie should you plan per person?

Between 200 and 250 g (7 to 9 oz) for a meal, sides included. For a half wheel, a 6 kg (13 lb) wheel easily feeds around twenty guests.

Is there a smoked Raclette de Savoie PGI?

No. The PGI only covers plain raclette, with no smoking or added flavoring. Smoked or pepper raclettes sold in Savoie are outside the designation.

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

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