In short: Truffle raclette blends a classic raclette paste with truffle pieces, most often summer truffle. It’s the festive variant, best bought with a careful read of the ingredient list.

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: Truffle Raclette

CountryFrance, Switzerland
RegionFranche-Comté, Hautes-Alpes, Savoie, Lot-et-Garonne, Pas-de-Calais, eastern Switzerland
Designationnone (truffle-flavored raclette cheese, outside PDO and PGI)
Milkcow’s milk, pasteurized or thermized at the producers we checked (Imlig, Strähl, Baechler, Le Centurion, Pochat)
Pasteuncooked pressed, with truffle pieces mixed in, often with a natural flavoring
Aging8 weeks at Baechler, not specified by the other producers consulted
Formatwheel of about 6.5 kg (14 lb) at Strähl, trays of 150 to 300 g of slices (Le Centurion, Imlig)
Tastemild to fruity, with a pronounced aroma
Melt4/5: melts like a plain raclette, the truffle pieces stay visible

Its story

Truffles lived far from the alpine pastures for a long time: you went looking for them in Périgord, Provence or Piedmont, not in raclette cellars. So the marriage is recent, born of cheesemakers wanting to offer a New Year’s Eve raclette. In Switzerland, the village dairy Imlig, in Oberriet, developed a raclette with 1.5% Italian black summer truffle, and Strähl a black truffle version. In France, industrial producers followed with summer truffle slices, like Le Centurion in Pas-de-Calais or Pochat et Fils in Savoie. And the category already has its medalists: at the Fromonval competition, Ermitage’s truffle raclette won gold in 2025, and the Fromagerie de la Durance, in Guillestre, silver in 2026. Not bad for a fungus that had never set foot on a raclette grill.

Taste and melt: what happens in the raclette pan

It all comes down to the dosage and the ingredient list. Pochat et Fils states 1% summer truffle, Baechler and Imlig 1.5%, Le Centurion 2%. These figures sound modest, but truffle perfumes quickly. Several makers add a natural flavoring or truffle flavoring: it isn’t forbidden, you just need to know about it. What stands out in the descriptions is a mild milky base that makes room for a forest-floor and hazelnut note, which Strähl calls earthy. Customer reviews published by one retailer are split, between a scent judged subtle and a truffle nobody could find, which shows just how much the dose matters. When melted, the paste behaves like a classic raclette and stretches nicely. We advise against a grill that’s too hot: truffle hates heat spikes, and the aroma leaves with the smoke.

On the nose and palate: mild milky base, woody and forest-floor scent, more or less distinct depending on the truffle dose and the presence of flavoring

How to serve it

Serve it like a guest star, not the main attraction: one slice in three or four is enough, for a total of 200 to 250 g (7 to 9 oz) of cheese per person. Take it out of the fridge thirty minutes ahead and melt it over medium heat, without waiting for it to bubble. In slices, it goes in the raclette pans; as a wheel, scrape it gently under the heating element. So as not to mask the aroma, pick understated sides: ratte potatoes, white ham, lamb’s lettuce salad. Avoid smoked or heavily peppered cured meats in the same pan. As for the glass, a full-bodied white like a Jura chardonnay or a Valais Petite Arvine holds up its end of the conversation.

Pairings

  • Wines: Chardonnay from the Jura, Petite Arvine from Valais, Chignin-Bergeron from Savoie
  • On the table: ratte potatoes, truffle white ham or mild cured ham, pan-fried button mushrooms, lamb’s lettuce salad

Our recipes with this cheese

  • Raclette-stuffed mushrooms
  • Oven-baked raclette potato
  • Vegetarian raclette

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

Truffle Raclette producers: the directory

Four families of producers, from giant to small alpine dairy. 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.

Strähl Käse AG

Siegershausen, Switzerland

Swiss dairy that makes a black-truffle Raclette mit Trüffel in a wheel of about 6.5 kg (https://www.straehl.ch/kaese/sortiment/raclette-mit-trueffel).

Fromagerie Le Centurion

Libercourt, France

Dairy in Pas-de-Calais, active according to the French business registry API, named as the consumer service contact for 2% summer truffle raclette slices sold by Auchan (https://www.auchan.fr/tranches-de-raclette-a-la-truffe/pr-C1386718).

  • Address: ZA Les Portes du Nord, 9 avenue Blaise Pascal, 62820 Libercourt, France

The best known

The brands you come across in stores.

Fromageries Pochat et Fils

Annecy-le-Vieux, France

Savoie brand that sells a truffle-flavored raclette cheese, 250 g in 12 slices, thermized milk, 1% summer truffle (https://www.auchan.fr/pochat-fils-fromage-a-raclette-aromatise-a-la-truffe/pr-C1460924).

The most renowned

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

Fromageries PFCE Ermitage

Guyans-Durnes, France

Franche-Comté site of the Ermitage group whose truffle raclette won gold at Fromonval 2025 (no online product page found).

  • Address: 17 rue de la Fruitière, 25580 Guyans-Durnes, France (head office, French business registry API)
  • Distinction: Gold medal, Raclette aux Truffes, Special Raclette category (jury 2), Fromonval competition, Mamirolle, October 18, 2025, source https://www.macommune.info/concours-fromonval-2025-quels-sont-les-meilleurs-fromages-et-produits-laitiers/

Fromagerie de la Durance (Atelier Alpin Fromagerie de la Durance)

Guillestre, France

Hautes-Alpes dairy awarded a medal for its truffle raclette at Fromonval 2026.

  • Address: ZA Le Villard, 05600 Guillestre, France
  • Phone: +33 4 92 45 06 93
  • Email: magasin@fromageriedeladurance.fr
  • Website: fromageriedeladurance.fr
  • Distinction: Silver medal, Truffle 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, alpine dairies and village cheese dairies.

Imlig Käserei Oberriet AG logo

Imlig Käserei Oberriet AG

Oberriet, Switzerland

Village dairy in the Rheintal that sells a raclette getrüffelt with 1.5% Italian black summer truffle, 300 g of slices (https://imlig.com/produkt/raclette-trueffel-scheiben/).

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

Fromagerie Baechler logo

Fromagerie Baechler

Le Temple-sur-Lot, France

Family dairy in Lot-et-Garonne that ages a Fondant flavored with 1.5% summer truffle for 8 weeks for raclette (https://fromagerie-baechler.com/fr/2/51/Nos-raclettes.html).

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

Pinterest pin : Truffle Raclette: Luxury That Melts in the Raclette Pan
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Where to buy it

In supermarkets, you’ll find trays of summer truffle slices, notably from Pochat et Fils or under a store brand made by Le Centurion. For a wheel or a more heavily dosed version, you need to go through the Swiss dairies Strähl and Imlig, through Baechler, or keep an eye out for Fromonval medalists at Franche-Comté cheese shops. Read the ingredient list: the percentage and the truffle species (Tuber aestivum for summer truffle) must appear, and so must the presence of flavoring. A Périgord black truffle at a bargain price would be a surprise: always check the Latin name.

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

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Frequently asked questions

Which truffle is used?

Mostly summer truffle, Tuber aestivum, at Pochat et Fils and Le Centurion. Imlig specifies an Italian black summer truffle and Strähl a black truffle, with no percentage on its page.

How much truffle does a truffle raclette contain?

Between 1% and 2% on the labels we looked at: 1% at Pochat, 1.5% at Imlig and Baechler, 2% at Le Centurion.

Why do some truffle raclettes have so little flavor?

Summer truffle is milder than winter black truffle, and too much heat drives off the aroma. The dosage and the presence of added flavoring also change the result a lot.

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

Sources