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What is Raclette?

Raclette (ra-klet) is a semi-firm, salted cheese made from cow’s milk. It originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie and Franche-Comté.

The term raclette derives from the French racler, meaning “to scrape”. The Cheese is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates.

Did you know that you can serve other cheeses that Raclette?

What does it include (Our recommendation for one person serving):

225g of Cheese selection for Raclette

The cheese selection per person can include up to 3 cheeses (depending on availabilities) among:

Raclette de Savoie IGP

Morbier AOP

Tomme du Jura (plain flavour)

Tomme du Jura Fumée (smoked flavour)

Tomme du Jura Truffe (truffle flavour)

Tomme du Jura Poivre (pepper flavour)

Tomme du Jura Ail des Ours (garlic and pepper flavour)

ZP Crystal (pepper flavour)