In short: Sheep’s milk raclette is a pressed cheese made with ewe’s milk, which is richer than cow’s milk. It melts into a very creamy blanket with a round hazelnut flavor, and both Switzerland and the Aveyron make fine versions.

Profile checked on November 2, 2026 against the producers’ and trade bodies’ official websites. Do you make this cheese? Write to us to be listed in the directory.

Sheep’s milk raclette at a glance

CountrySwitzerland, France
RegionLucerne, Fribourg, Valais, Graubünden; Aveyron (Grands Causses); Corsica
Designationnone
Milksheep; raw at some farms (Cabasses), pasteurized or thermized at several Swiss dairies
Texturepressed, uncooked (semi-hard), ivory and creamy paste; cheese made like a raclette but with sheep’s milk
Aging2 to 3 months (Prättigau), 3 to 4 months (Fläcke-Chäsi), varies at farms
Sizewheels of about 4.6 kg (Martigny) to 6-7 kg (Fläcke-Chäsi), 3 kg half wheels, quarters and trays of slices
Tastemild to fruity
Melt4.5/5: the fat-rich sheep’s milk gives a very creamy melt; it can release a little fat if you heat it too much

Its history

The sheep was never invited to the first Valais raclettes, which were made with cow’s milk in front of a wood fire. Sheep’s milk raclette is therefore a recent cousin, born of two movements. In Switzerland, dairies widened their range for fans who digest sheep’s milk better or simply want some variety: Moléson, Martigny, Fläcke-Chäsi or the Prättigau organic cooperative offer it today. In France, it’s mostly the cheese-making farms in sheep country that have adopted it, like the Dombre family at Les Cabasses, in the Aveyron, a stone’s throw from Roquefort country. Corsica has joined in too, with a sheep’s milk raclette launched at the end of 2025 by a dairy on the island. Recognition arrived in October 2025 in Morgins, where the Raclette World Championships opened a sheep’s milk category. Sheep now have a podium, which should give the neighborhood goats something to think about.

Video: © Cniel Infos, “Raw milk cheeses, episode 2: a traditional know-how”, embedded on the Fromagerie des Cabasses website, watch on YouTube

Taste and melt: what happens in the raclette pan

Sheep’s milk contains noticeably more fat and protein than cow’s milk, and you can tell right away. The paste is ivory, supple, almost buttery to the touch. On the palate you get a gentle roundness, notes of hazelnut and warm milk, and sometimes a slight animal touch that recalls the sheepfold. Producers describe it as aromatic and creamy rather than sharp. Under the heat, this is the big moment: it melts fast, coats effortlessly and forms a thick cream that clings to the potato. The flip side of richness is that a raclette pan left too long can release a little fat; just take it out as soon as it bubbles. Raw milk and longer-aged versions, like those from the Aveyron farms, gain depth. The Swiss pasteurized versions stay milder and please everyone. Either way, expect the platter to empty faster than planned.

On the nose and palate: round, buttery, notes of hazelnut and warm milk, sometimes a slightly animal finish

How to serve it

Plan on 180 to 220 g per person: richer, sheep’s milk raclette fills you up a little faster than cow’s. Take it out of the refrigerator an hour ahead. For a raclette grill with pans, cut slices 3 to 5 mm thick; for a half wheel, a scraper at a gentle temperature gives a lovely blanket. Serve with firm potatoes, cured ham, coppa or lonzu if you’re going the Corsican route. A black cherry jam, as with Ossau-Iraty, wakes everything up. For drinks, a Valais white or a light red from the Aveyron works well. And for guests who struggle to digest cow’s milk, it’s often the best option on the platter.

Pairings

  • Wines: Valais white (Petite Arvine or Fendant), red Marcillac (Aveyron), white Patrimonio (Corsica)
  • On the table: potatoes, cured ham and coppa, black cherry jam, lamb’s lettuce salad with walnuts

Our recipes with this cheese

  • Fruit raclette: apple, fig, honey and walnuts
  • Vegetarian raclette
  • Traditional raclette, the basic recipe

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.

Sheep’s milk raclette producers: the directory

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

The biggest producers

The largest volumes: industrial producers and big cooperatives.

Logo Fromagerie Moléson SA

Fromagerie Moléson SA

Orsonnens (Fribourg), Switzerland

Thermized-milk sheep’s milk raclette, as a whole piece, half, quarter and tray of 6 slices: https://www.moleson-sa.ch/fr/menu-gauche/produits/fromages/au-lait-de-brebis/raclette-de-brebis/

  • Address: Route de Villarsel 30, 1694 Orsonnens, Switzerland
  • Phone: +41 26 653 91 91
  • Email: info@moleson-sa.ch
  • Website: moleson-sa.ch/fr/accueil
  • Contact: form
  • Social: LinkedIn
  • Distinction: 3rd place, “Raclette made from sheep's milk” category, Raclette World Championships 2025, Morgins (source: https://www.regiondentsdumidi.ch/en/raclette-world-championships/contests-51315)

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

The best known

The brands you come across in stores.

Logo Fromagerie de Martigny

Fromagerie de Martigny

Martigny (Valais), Switzerland

Sheep’s milk raclette made with milk from Valais pastures, as a quarter (approx. 1.1 kg), half (approx. 2.3 kg) or whole piece (approx. 4.6 kg): https://www.fromageriedemartigny.ch/fr/produits/raclette-de-brebis-5/11-piece-10

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

The most renowned

Medal winners, prize winners or renowned agers, with a sourced distinction.

Logo Fläcke-Chäsi GmbH

Fläcke-Chäsi GmbH

Beromünster (Lucerne), Switzerland

House-made “Schafraclette” from whole pasteurized sheep’s milk, aged 3 to 4 months, 6-7 kg wheel or slices: https://flaecke-chaesi.ch/produkt/schafraclette/

  • Address: Aargauerstrasse 4, 6215 Beromünster, Switzerland
  • Phone: +41 41 930 30 21
  • Email: mail@flaecke-chaesi.ch
  • Website: flaecke-chaesi.ch
  • Contact: form
  • Social: Facebook
  • Distinction: 1st place, sheep’s milk category, Raclette World Championships 2025, Morgins (source: https://www.regiondentsdumidi.ch/en/raclette-world-championships/contests-51315)

Logo: © Fläcke-Chäsi GmbH, displayed from its official website.

Logo Fromagerie des Cabasses (Autour des Buis des Cabasses)

Fromagerie des Cabasses (Autour des Buis des Cabasses)

Verrières (Aveyron), France

Family dairy (Dombre family) using raw sheep’s milk; its Pastarou is presented as one to eat melted over a potato (https://cabasses.fr/project/le-pastarou/) and its sheep’s milk raclette tomme is resold by Fromagerie Janin (https://fromagerie-janin.com/produit/raclette-de-laveyron/).

  • Address: Lieu-dit Les Cabasses, 12520 Verrières
  • Phone: +33 5 65 52 65 52
  • Website: cabasses.fr
  • Contact: form
  • Social: Facebook · Instagram
  • Distinction: 2nd place, sheep’s milk category, Raclette World Championships 2025, Morgins (source: https://www.regiondentsdumidi.ch/en/raclette-world-championships/contests-51315)

Logo: © Fromagerie des Cabasses (Autour des Buis des Cabasses), displayed from its official website.

The small local producers

Farms, high pastures and village dairies.

Bio Käserei Prättigau (cooperative)

Pragg-Jenaz (Graubünden), Switzerland

Organic cooperative that processes goat, sheep and cow milk; its Bio Bourgeon sheep’s milk raclette, aged 2 to 3 months, is sold as a 3 kg half wheel: https://www.gebana.com/ch-fr/fromage-raclette-lait-de-brebis-suisse-novembre-kaeserei-praettigau

Fromagerie Pierucci

Vescovato (Haute-Corse), France

Launched “Santa Giulietta” at the end of 2025, a Corsican sheep’s milk raclette aged in the cellar and advertised as lactose-free (source: https://www.corsenetinfos.corsica/La-fromagerie-Pierucci-lance-sa-raclette-corse-Santa-Giulietta_a88069.html).

  • Address: Lieu-dit Torra, 20215 Vescovato, France (head office of SAS Pierucci, French business registry API)
Pinterest pin : Sheep's Milk Raclette: The Raclette Cheese Made from Ewe's Milk
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Where to buy it

You’ll find it mostly at specialist cheesemongers, through direct sales at farms and on Swiss online shops, often as an autumn pre-order. There’s no designation: check that the ingredient list mentions only sheep’s milk, and see whether it’s raw, thermized or pasteurized. The producer’s name, its region and the aging time are your best guides. For an evening, order a quarter or a half wheel rather than slices, which dry out faster.

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

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Frequently asked questions

Is sheep’s milk raclette easier to digest?

Many producers highlight this, and Moléson presents it as easier to digest than cow’s milk raclette. It remains a rich cheese, to be enjoyed in moderation.

Where can you find the best sheep’s milk raclette?

At the 2025 Raclette World Championships in Morgins, the sheep’s milk podium featured Fläcke-Chäsi (Beromünster), Fromagerie des Cabasses (Aveyron) and Fromagerie Moléson (Fribourg).

Does it melt like a classic raclette?

It melts even faster and more creamily, thanks to the richness of sheep’s milk. Just avoid overheating it so it doesn’t release fat.

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

Sources