Cheese | Gluten Free

Raclette Cheese

N/A Allergens: Milk
Raclette Cheese

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Alpine European (Swiss, French)
  • Seasonality Year-Round
  • Source Cow's milk

The Forktionary Angle

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Definition

A semi-hard, savory, cow's milk cheese from Switzerland or France, traditionally melted and scraped over potatoes and other accompaniments.

Sensory Profile

TasteMildly Pungent, Nutty, Milky, Salty, Earthy
TextureSemi-hard (cold), Creamy, Velvety (melted), Smooth
AromaPungent, Barny, Nutty, Milky
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g
Calories350 kcal
Total Fat28 g
Saturated Fat17 g
Trans Fat1 g
Cholesterol90 mg
Protein25 g
Total Carbohydrate0.5 g
Dietary Fiber0 g
Total Sugars0 g
Calcium750 mg
Iron0.2 mg
Potassium100 mg

Chef’s Secret

For the best Raclette experience, always serve it hot and fresh off the raclette grill. The traditional method involves scraping the melted top layer onto plates.

Substitutions

Best Match

Gruyère

1:1

Excellent melting qualities, nutty and savory flavor, widely available.

Fontina

1:1

Creamy texture when melted, mild and buttery flavor, good for melting applications.

Emmentaler (Swiss Cheese)

1:1

Good melting cheese with a mild, nutty flavor, but less pungent.

Comté

1:1

Similar texture and flavor profile to Gruyère, also melts beautifully.

Buying Guide

Look for an even, pale-yellow color with a firm, smooth rind. Avoid dry, crumbly pieces.

Flavor Pairings

Boiled potatoes cornichons pickled onions cured meats dry white wine crusty bread.