Introduction
Imagine the irresistible aroma of bubbling, golden cheese cascading over steamy potatoes, smoky cured meats, and tender, crisp vegetables. It’s warm, it’s melty, it’s deeply satisfying—and it’s raclette. While the dish is most closely associated with Switzerland, its roots and relatives stretch across the Alpine regions of Europe. The French, and to some extent Italians, have long traditions of melting cheese by the fire on winter nights. The Swiss may have codified and popularized the ritual, but the cultural story of raclette is far richer and more layered than a single national origin.
Raclette is both the name of the cheese and the iconic dish that centers around it—an experience as much as a meal. Whether prepared over an open flame or with a sleek electric raclette grill, this centuries-old tradition has taken on modern flair, becoming a global favorite for dinner parties, après-ski gatherings, and cozy nights in. It’s no surprise, then, that Wisconsin cheesemakers opted to make their own versions to take the edge off those long winter nights.
In this guide, we’ll trace raclette’s history, unpack ways to serve it, showcase standout Wisconsin-made raclette-style cheeses, and explore pairings.
What is Raclette Cheese?
Raclette is a semisoft cow’s milk cheese prized for one very specific talent: melting beautifully. Wheels or wedges of raclette are heated until the surface bubbles and is ready to move, then the molten layer is scraped over foods like potatoes, charcuterie, cornichons, and hearty vegetables.
Flavor profile: Raclette is mellow but far from boring. It has a creamy, nutty flavor with just a touch of funk—earthy, buttery, that can also have a subtle sweetness. Some versions lean fruitier or more aromatic, depending on the milk, aging, and region of origin.
Texture: Smooth, elastic, and perfectly meltable. It develops a gooey, luscious consistency when heated—ideal for scraping, dipping, or draping.
Wisconsin Connection
Wisconsin’s Alpine-style cheesemakers have long drawn inspiration from traditional Swiss and French raclette. Using premium local milk and combining Old World techniques with the innovation typical of the State of Cheese, they’ve created raclette and raclette-style cheeses that rival European originals. Alpinage’s Classic Raclette and Roelli Cheese Haus’ Little Mountain are just two beauties in a long list worth noting for your raclette gatherings. These cheeses reflect both the cultural lineage of the Alps and the terroir of America’s Dairyland, with subtle differences in flavor, moisture, and meltability that make them uniquely Wisconsin.
A Brief History of Raclette
The history of raclette doesn’t begin with a single inventor or recipe, but with a shared way of life in Alpine communities. For centuries, people living in the mountainous regions of what we now call Switzerland, France, and northern Italy relied on hearty, preserved foods to endure long winters—cheese, bread, potatoes, cured meats, and wine chief among them. It’s easy to imagine countless fireside meals where cheese was melted by the hearth and scraped onto whatever staples were on hand.
In the Valais region of Switzerland, this practice became particularly associated with a local semisoft cheese that, when warmed, developed a beautifully melty surface perfect for scraping. Eventually, the name raclette—from the French racler, meaning “to scrape”—was adopted, formalizing a tradition that had likely existed in various forms throughout the Alps for generations.
Similarly, just over the border in France’s Savoie and Haute-Savoie regions, people enjoyed melting cheese over pantry staples and developed their own unique raclette cheeses, each with its own distinctive recipes and flavors. In Italy’s Aosta Valley, shepherds and farmers followed the same logic, using whatever cheese and provisions they had available, guided more by necessity and instinct than by formal culinary convention.
Over time, raclette evolved from practical mountain fare into a celebrated culinary event. In the mid-20th century, the invention of the electric raclette grill made it easier to prepare and serve indoors, helping the dish gain popularity across Europe and eventually in North America, where it now enjoys wintertime fame as a cozy, interactive centerpiece for holiday meals and cold-weather gatherings.
While raclette is often mentioned in the same breath as fondue—its melted-cheese cousin—the experience is distinct. Fondue is dipped from a communal pot; raclette is scraped or drizzled directly from the cheese, making it more tactile, more customizable, and perhaps a little more theatrical. But both traditions share the same roots: warmth, sharing, and the timeless comfort of good cheese enjoyed slowly with good company.
Traditional Raclette: How It's Served
At its heart, raclette is all about the ritual. Traditionally served in the Alpine regions of Switzerland and France, raclette is both the name of the cheese and the act of melting and scraping it onto hearty accompaniments. The classic preparation involves heating a half wheel or wedge of raclette cheese next to an open flame or on a special raclette grill. As the surface softens and bubbles, the gooey layer is scraped (raclér) directly onto a diner’s plate—warm, rich, and deeply satisfying.
Raclette is meant to be interactive. It’s typically served family-style, with diners customizing their plates and returning for multiple rounds. This communal format is ideal for long, leisurely meals—holiday gatherings, snowy nights, or any occasion where conversation flows as freely as the cheese.
Traditional accompaniments include:
- Boiled new potatoes – A starchy, neutral base to catch and absorb all that melty goodness
- Cornichons – Tiny, briny pickles that cut through the richness of the cheese
- Pickled onions – A zesty bite to balance the fat and bring brightness to each forkful
- Charcuterie – Prosciutto, ham, salami, or regional sausages for salt, texture, and extra indulgence
- Crusty bread – Perfect for swiping up cheese, juices, and everything in between
Together, these components form a deeply comforting, texturally diverse spread—savory, salty, creamy, and tangy in every bite.
Exploring Wisconsin Raclette-style Cheeses
Wisconsin's rich Swiss and French heritage has profoundly influenced its cheesemaking traditions. Immigrants from these regions brought with them time-honored techniques, leading to the creation of exceptional raclette-style cheeses that honor their European roots while embracing local terroir.
Notable Wisconsin Raclette-style Cheeses:
- Alpinage Classic Raclette – Crafted by a first-generation French cheesemaker in the Milwaukee area, this cheese offers a traditional Alpine flavor with a creamy, melt-in-your-mouth texture.
- Decatur Dairy Butterkäse – Offering a rich, buttery flavor, this cheese complements a variety of raclette accompaniments and melts smoothly across vegetables, bread, or meat.
- Emmi Roth Grand Cru – An alpine-style cheese with a deep, complex flavor and excellent meltability, making it a standout choice for raclette enthusiasts.
- Renard's Cheese Butterkäse – Known for its smooth texture and gentle taste, this cheese is a delightful addition to any raclette spread.
- Renard's Cheese Gruyere-Style – Emulating the classic gruyere, this cheese offers a nutty taste and smooth melt, ideal for raclette dishes.
- Roelli Cheese Haus Little Mountain – An alpine-style cheese inspired by Appenzeller, featuring a washed rind and a complex, nutty profile. While not labeled as raclette, its melting qualities make it a worthy alternative.
- Widmer's Cheese Cellars Butterkäse – This mild, creamy cheese melts beautifully, providing a delicate flavor that's perfect for those seeking a subtler raclette experience.
- Wood River Creamery Cheddar Gruyere – A harmonious blend of cheddar and gruyere, this cheese brings a robust flavor and excellent meltability to the table.
Pairing Wisconsin Raclette-Style Cheeses:
- Beverages: Local Wisconsin craft beers, such as amber ales or lagers, enhance the nutty, creamy qualities of raclette-style cheeses. For a unique twist, consider a sour beer. Non-alcoholic options like American-style shrubs and kombucha provide refreshing contrasts.
- Accompaniments: Wisconsin sausages and cured meats add savory depth, while fresh, locally-sourced produce like crisp apples, pears, or roasted root vegetables introduce texture and flavor contrasts.
Pairing Raclette Cheese: Beverages and Foods
Beverage Pairings:
- White Wines – Crisp varieties like Swiss Fendant, riesling, or pinot gris balance raclette's richness.
- Red Wines – Fruity options such as pinot noir or gamay offer lightness and acidity.
- Craft Beers – Refreshing pilsners or ambers complement the cheese's buttery qualities.
- Non-Alcoholic – Sparkling water, herbal iced teas, or fresh cider provide palate-cleansing refreshment.
Food Pairings:
- Traditional – Boiled potatoes, pickles, cured meats, and crusty bread remain classic accompaniments.
- Modern Twists – Roasted vegetables, grilled mushrooms, apple slices, figs, dried apricots, nuts, and mustard-based sauces introduce innovative flavors and textures.
Substitutions for Raclette Cheese
While raclette cheese offers a unique flavor and melting quality, several alternatives can provide similar experiences:
Similar Cheeses:
- Gruyere – Known for its excellent meltability and slightly stronger, nuttier flavor.
- Emmental – Offers a mild taste and beautiful melt, with a slightly sweeter profile.
- Fontina – Rich and creamy, this cheese melts exceptionally well and has a milder flavor.
- Alpine-style cheese: When in doubt, go for an alpine-style cheese like butterkase.
Choosing a Substitute:
- For Traditional Melting and Scraping – Opt for gruyère or emmental to closely mimic the raclette experience.
- For a Milder, Creamier Melt – Fontina provides a gentle flavor and smooth texture, ideal for those seeking a subtler alternative.
FAQs
What is raclette?
Raclette is both a semi-hard Alpine cheese and the name of the dish traditionally made with it. Originating in the mountainous regions of Switzerland and France, raclette is melted—either beside an open flame or on a special grill—and then scraped or poured over accompaniments like potatoes, cured meats, bread, and pickled vegetables. The dish is beloved for its cozy, communal style of dining and rich, melt-in-your-mouth flavor.
What cheese do you use for raclette?
Classic raclette cheese is made from cow’s milk and hails from the Alpine regions of Switzerland and France. It’s known for its smooth melt, nutty flavor, and buttery finish. Other cheeses commonly used for raclette include Alpine-style cheeses like gruyère, emmental, and fontina. In Wisconsin, raclette-style cheeses such as Roth Grand Cru or Wood River Creamery’s Cheddar Gruyère also make exceptional choices.
How do you eat a traditional raclette?
Traditionally, a half wheel of raclette cheese is heated until the surface bubbles and softens. The melted layer is then scraped directly onto a plate filled with warm boiled potatoes, charcuterie, crusty bread, and pickled vegetables. Each serving is made fresh and eaten immediately, creating an interactive, table-side experience that’s as much about the process as the flavor.
How do I serve raclette?
Raclette is best served family-style. If you're using a traditional half-wheel and heating element, scrape the melted cheese over prepared plates as it's ready. With an electric raclette grill, guests can melt their own individual portions in small pans while grilling meats or vegetables on the top grill. Arrange a spread of dippers—boiled potatoes, cured meats, cornichons, bread, roasted vegetables, and fresh fruit—so everyone can customize their bites.
What is a raclette grill?
A raclette grill is a tabletop appliance designed for melting raclette cheese. It typically features a heated top for grilling meats or vegetables and individual broiler-style trays underneath (called coupelles) where guests melt slices of cheese. This modern tool makes it easy to serve raclette at home without the need for open flame or a full half-wheel.
What is the best way to preserve raclette?
Store raclette cheese in the refrigerator, wrapped in wax or parchment paper and then loosely covered with plastic wrap or placed in a cheese storage container. This helps the cheese breathe while maintaining moisture and preventing unwanted odors from seeping in. Raclette should be consumed within a couple of weeks once opened, and always brought to room temperature before serving for the best flavor and texture.
Which Wisconsin cheese can I substitute for a traditional raclette?
Several Wisconsin cheeses melt beautifully and offer the same nutty, creamy characteristics as traditional raclette. Roth Grand Cru, Wood River Creamery’s Cheddar Gruyere, Roelli’s Little Mountain, and any of the state’s artisan butterkäses (like those from Widmer’s, Renard’s, or Decatur Dairy) are all excellent substitutes for classic raclette—bringing both meltability and signature Wisconsin flavor to the table. Then again, you could just go for a Wisconsin raclette – Classic Raclette by Alpinage Cheese!
