In short: White wine raclette is not a marinated cheese: it is a raclette whose rind is rubbed with wine during aging. You’ll find it mostly in Franche-Comté, from cheesemakers who have Jura wine within arm’s reach.

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: White Wine Raclette

CountryFrance
RegionFranche-Comté and Jura (Doubs), also Lot-et-Garonne; no Savoyard or Valais version verified
Designationnone (raclette cheese aged with white wine, outside PDO and PGI)
Milkcow; raw at Badoz, pasteurized at Jean Perrin, Mulin and Baechler
Pastepressed uncooked, rind rubbed with white wine during aging
Agingat least 60 days in a cold cellar after pre-aging in a warm cellar (Badoz); 8 weeks minimum (Mulin); 8 weeks (Baechler, Jean Perrin)
Formatsquare wheel of about 5 kg (Mulin), tray of 30 g slices (360 g) and 630 g piece (Jean Perrin)
Flavorfruity
Melt4/5: supple, creamy paste according to the Mulin spec sheet, even sheet of cheese

Its story

Rubbing rinds with wine or brine is an old affineur’s gesture that feeds the surface cultures and perfumes the cheese. Applied to raclette, it took root mostly in the Jura mountains. In Pontarlier, the Fromagerie Badoz, a local institution since 1961 according to Gault&Millau, rubs its raw milk raclette by hand with a white Jura wine from the Benoît Badoz estate in Poligny. The family name is the same, and no, we found no family tree to tell you whether the cousins swap bottles. In Cléron, Jean Perrin prefers Arbois wine, while the Fromagerie Mulin, near Besançon, sells a square white wine raclette to professionals. Further southwest, Baechler also makes a version in Lot-et-Garonne. We looked for Savoyard or Valais versions: none could be verified with a producer. So the specialty remains Franche-Comté’s own until further notice.

Flavor and melt: what happens in the raclette pan

The wine doesn’t turn the raclette into a glass of Chardonnay, and that’s a good thing. The Mulin spec sheet shows it clearly: white wine makes up 0.03% of the composition, which makes it more a perfume for the rind than an ingredient. What comes out of the descriptions is a supple, creamy paste with a fruity, straightforward flavor, and a rind slightly more aromatic than a plain raclette. At Badoz, the raw milk and the aging of at least 60 days in a cold cellar promise a wider palette, with notes that fans of Jura cheeses know well. When melted, it behaves like a good raclette: the sheet of cheese is even and doesn’t separate. To reassure cautious parents: wine makes up only 0.03% of the composition at Mulin, but we won’t pitch it as a cheese for kids who can’t stand the taste of wine.

On the nose and on the palate: milky and fruity, with a slightly winey rind; the wine stays discreet, Mulin declares only 0.03% in the composition

How to serve it

Plan on 200 to 250 g (7 to 9 oz) per person, and feel free to pair the white wine raclette with a plain one to compare. Take it out of the refrigerator thirty minutes before sitting down. Sliced, it goes into the raclette pans; Jean Perrin sells 30 g slices in a 360 g tray, designed for two people. As a wheel, the half wheel under the heating element lets you scrape the rind, which is exactly where the wine aroma concentrates: don’t cut it off. Serve with a wine from the same terroir, a Côtes du Jura or a white Arbois, so the cheese meets its aging companion again. A Morteau sausage and firm potatoes complete the Franche-Comté picture.

Pairings

  • Wines: Côtes du Jura Chardonnay, white Arbois, Apremont de Savoie, Fendant du Valais
  • On the table: firm-fleshed potatoes, Haut-Doubs raw ham and Morteau sausage, gherkins, walnuts

Our recipes with this cheese

  • Traditional raclette, the basic recipe
  • Smoked trout and potatoes, the raclette of the sea
  • 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.

White Wine Raclette producers: 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 biggest volumes: industrial makers and large cooperatives.

Fromagerie Mulin

Noironte, France

Franche-Comté cheese dairy that makes the Racled'Or square white wine raclette, a square wheel of about 5 kg made with pasteurized milk and aged 8 weeks minimum (spec sheet: https://webshop.schietse.com/pub/media/import/technische_fiches/557510.PDF).

  • Address: Lieu-dit Champs Breland, 25170 Noironte, France (head office, API Recherche d'entreprises)

The best known

The brands you run into in stores.

Logo of Fromagerie Jean Perrin (SA Perrin Vermot)

Fromagerie Jean Perrin (SA Perrin Vermot)

Cléron, France

Doubs cheesemaker and affineur that sells a tray of raclette rubbed with Arbois wine, in 30 g slices (https://www.auchan.fr/jean-perrin-plateau-de-fromage-a-raclette-vin-d-arbois/pr-C1392281), and a gourmet raclette with Arbois wine (https://www.auchan.fr/jean-perrin-fromage-pour-raclette-gourmande-au-vin-d-arbois/pr-C1738178).

Logo: © Fromagerie Jean Perrin (SA Perrin Vermot), displayed from its official website.

The most renowned

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

Logo of Fromagerie Badoz

Fromagerie Badoz

Pontarlier, France

Raw milk raclette aged with white Jura wine from the Benoît Badoz estate (Poligny), rubbed by hand, at least 60 days in a cold cellar (https://www.fromagerie-badoz.com/fromages/pates-pressees-non-cuites-traditionnelles/).

  • Address: 4 rue Gustave Eiffel, 25300 Pontarlier, France
  • Phone: +33 3 81 39 80 20
  • Website: fromagerie-badoz.com
  • Contact: form
  • Social: Facebook · Instagram
  • Distinction: No award found for this raclette; the house is listed by Gault&Millau as an institution since 1961 (https://fr.gaultmillau.com/artisans/fromagerie-badoz)

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

Small local producers

Farms, mountain pastures and village cheese dairies.

Logo of Fromagerie Baechler

Fromagerie Baechler

Le Temple-sur-Lot, France

Family-run cheese dairy in Lot-et-Garonne that sells a raclette rubbed with white wine, made with pasteurized milk and aged 8 weeks (https://fromagerie-baechler.com/fr/2/51/Nos-raclettes.html).

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

Pinterest pin : White Wine Raclette: When the Rind Goes for an Aperitif
📌 Pin this page on Pinterest so you can find it on raclette night.

Where to buy it

In supermarkets, look for the Jean Perrin trays with Arbois wine. For the raw milk raclette rubbed with white Jura wine, Badoz points to the online shop of the Fromagerie Constant and also sells in its shops in the Haut-Doubs. Mulin’s square white wine raclette is mostly found at foodservice wholesalers. Since there is no designation, everything is read on the label: the mention of the wine (rubbing, origin), the type of milk and the aging time. A named wine, such as Arbois or Jura wine, is a better sign than a mere wine flavoring.

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

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Frequently asked questions

Is the wine in the paste or on the rind?

With the verified producers, it is applied to the rind during aging. Badoz explains that this hand treatment helps the wine spread into the wheel.

Is there a white wine Raclette de Savoie or Valais raclette?

We found no Savoyard or Valais producer that sells one. The verified versions come from Franche-Comté or Lot-et-Garonne, and none carries a designation.

Which wine should you serve with it?

The most logical choice is a dry white wine from the same region, such as a Côtes du Jura Chardonnay or a white Arbois. A Fendant or an Apremont work too.

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

Sources