The Alpine raclette: supple, nutty cow's milk built for melting.
French Raclette from the Alps of Savoie. Cow's milk, semi-soft, washed rind, with nutty, buttery, roasted-onion notes. Built for melting.
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French Raclette from the Alps of Savoie, a cow's milk semi-soft built around one job: melting. The paste is smooth, supple, the color of soft butter, and it gives just slightly under the knife before it ever sees heat.
Taste it cold and you get savory nuttiness up front, real cultured butter and fresh cream through the middle, with a gentle tang on the back of the palate. The rusty-orange washed rind brings a quiet roasted-onion and mushroom note that builds the longer the cheese sits out. Once it hits a flame or a raclette grill, the paste turns silky and pourable, and those onion and forest-floor notes step forward, more assertive than the Swiss version of the same recipe.
This is the cheese the dish is named after, the one you scrape molten over boiled potatoes with a pile of cornichons and pickles on the side. A wheel like this is built for a table of people, a cold night, and a bottle of something Alpine and bright.
Semi-soft and supple under the knife, with a smooth pliable paste that turns silky and pourable the moment it hits heat. That meltability is the whole point of the cheese.
Pronounced savory cow's milk character, more assertive than its Swiss cousin. Buttery and nutty up front, a gentle tang behind it, with roasted onion and mushroom notes building once it's warmed.
A clean, savory finish that holds for a moment with butter, cream, and a hint of earthiness, then steps aside so you can take another bite.
Real fresh-cream and butter notes run through the paste, especially as it warms. Milky without being yogurty, more cultured-butter than fresh-milk.
Toasted hazelnut and brown butter through the middle, the signature Alpine pull that comes from a washed-curd cooked-paste recipe carried out of the high pastures.
Roasted onion and a quiet forest-floor mushroom note sit underneath the nutty top layer, courtesy of the rind wash. More cozy than barnyardy.
No heat or piquancy. This is a comforting, mellow cheese built for melting, not for biting back.
Washed rind
Rusty-orange washed rind with a mellow savory aroma. Traditionally scraped off before melting, though a thin layer carries pleasant onion and mushroom notes into the paste.
Raclette stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Alpine whites from Savoie and the Jura have the acidity to cut through the melted fat, and a light Pinot Noir or a dry saison echoes the earthy, oniony notes without overpowering the cheese.
Raclette is rich and fatty when melted, so the table around it leans sharp and acidic. Pickles and mustard cut the cream; pepper lifts the nutty side.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
