Raclette
Flavour Profile
Rich, nutty, and slightly funky, with a buttery texture and a meaty depth.
When melted, it becomes intensely savoury and stretchy, with a smell that's borderline assertive. Some say barnyardy, in the best possible way.
Health Benefits
Excellent source of calcium and protein.
It's a high-fat cheese (around 30 percent), so it's an indulgence, not a daily staple. The aged versions are essentially lactose-free.
Buying Tips
Look for Raclette du Valais AOP from Switzerland, or Raclette de Savoie from France.
It's sold in blocks or pre-sliced for raclette grills. Smoked and herbed varieties exist but the plain version is the classic.
Storage
Wrap in parchment then foil. Keep in the fridge.
For a raclette dinner, take it out an hour before you start melting. It melts more evenly when it's not fridge-cold.
Cooking Uses
The cheese is the meal. Melt it under a grill or on a raclette machine and scrape it over boiled potatoes, gherkins, pickled onions, and cured meats.
Also works in toasties, on burgers, or stirred into a creamy pasta sauce.
Forkin Food Theory
Raclette's name comes from the French verb "racler", meaning to scrape.
Traditionally, a half-wheel is held in front of an open fire. As the surface melts, you scrape the molten layer onto your plate, then return the cheese to the heat for the next round.
The browned, blistered top layer is the prize. Maillard reaction, in cheese form, scraped fresh onto potatoes. That's the entire dish.
Wild & Wonderful
Raclette is at least 800 years old. Swiss Alpine herders would melt cheese over the campfire after a long day with the cows.
The dish was originally called "Bratchäs" — roasted cheese — and was peasant food. Now it's a national obsession in Switzerland and a winter restaurant classic across the Alps.
There's even a national raclette day in some Swiss villages.