Raclette Cheese

Raclette is a Swiss semi-hard cheese known for its mild, buttery flavor and exceptional melting qualities. It originates from the canton of Valais in Switzerland, where it is traditionally prepared by heating half a wheel near a heat source and scraping the melted layer over potatoes, vegetables, or cured meats. The name comes from the French word racler, meaning to scrape. With a fat content of around 45% in dry matter, its smooth texture becomes creamy and slightly stretchy when melted. In the kitchen, it is used primarily for gratin dishes, raclette sets, and as a great alternative to fondue.