The cheese

The raclette cheese is an easily melted semi-hard cheese made from cow's milk. It is produced from pasteurized, thermized or raw milk. The maturation period is approximately 3 months. Raclette is also suitable as a semi-hard cheese to be consumed cold, from a 9 month maturation period, as "aged shaved cheese" (traditional "Hobelkäse").

Nutrition facts (per 100 g, information can vary depending on the type of Raclette cheese):

  • Energy: 350 kcal
  • Water: 41 g
  • Protein: 26 g
  • Fat: 28 g (saturated fat 17 g)
  • Cholesterol: 84 mg
  • Carbohydrates: 0.7 g (sugar 0.0 g)
  • Calcium: 670 mg

Raclette cheese is lactose-free and gluten-free.

Around 14'500 tons are produced in the Switzerland per year.  By far the largest part is marketed under the brands "Raclette Suisse" and "Raclette du Valais AOP".

  Raclette Suisse Raclette du Valais
Milk pasteurized, thermized, raw exclusively raw
Area of production French speaking part of Switzerland, the region of Bern, Central- and Eastern Switzerland, Graubünden exclusively in Valais, protected designation of origin (PDO)
Taste / flavor mild, aromatic, tangy fresh, tangy, alpine flora
Shape & weight square, round, wheel 4.8 — 5.2 kg round, wheel 5.5 — 7.5 kg

 

Source: Switzerland Cheese Marketing, Agroscope, Raclette du Valais, Raclette Suisse,

More information about the production method: Raclette du Valais, Raclette Suisse