Raclette
Raclette du Valais AOP · Walliser Raclette · fromage à raclette
Raclette: what every chef needs to know
Ask a seasoned cook about Raclette and you will hear about a semi-hard Swiss cheese from the canton of Valais made from pasteurised or raw cow's milk with a minimum ageing of four weeks. The name refers both to the cheese and the eponymous dish: the word derives from the French "racler" (to scrape), because the melted layer is scraped off the cheese surface onto the plate. Raclette du Valais AOP is protected and must be produced in Valais; variants produced outside the AOP zone may only be called "fromage à raclette". The cheese has a lightly nutty, buttery flavour with a smooth, melting structure. Its fat and protein content makes raclette a complete protein source in table-top cooking. In commercial kitchens, raclette is primarily melted using a dedicated raclette grill or halogen melter at 180–200°C (356–392°F) and served with boiled potatoes, gherkins and cocktail onions. As an alternative, raclette is used in gratins and oven dishes. Store opened raclette for a maximum of 21 days at 2–8°C (36–46°F), wrapped in cheese paper or food-safe cling film.
Raclette: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 173420) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 173420).
Raclette: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic Swiss tafelgerecht where melted raclette over boiled potatoes is geschraapt and served with sour augurken and zilveruitjes.
roasted seizoensgroenten doused with melted raclette and gratinated in the oven to a golden brown crust.
Raclette: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use a speciale raclette-grill of halogeen smelter; schraap the melted laag directly on the bord for the best texture.
place thin slices raclette on the dish and gratinate to golden brown; houd the bovenwarmte to to aanbranden of the rand to voorkomen.
cut raclette thinly (3-4 mm); dikkere slices melt ongelijkmatig and give a rubberachtige texture.
Raclette: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Raclette: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Raclette is traditionally an autumn and winter dish (October–March) but the product itself is available year-round.
Raclette: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Raclette: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
light, fresh and mineral; cuts through the vetrijke melted cheese without the subtle nutty flavour to overwhelm.
- Valais AOC
light Savoyard wine based on Jacquère-grape; fresh acidity and light minerality fit excellent at smeltkaasbereiding.
- Savoie AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Raclette
What is the difference between raclette and Gruyère?
Raclette is specifically selected for its melting behaviour: the cheese has a lower melting point and a smoother structure than Gruyère, which is more compact and nuttier in flavour. Gruyère is more commonly used in fondues and sauces.
Can I melt raclette in the oven?
Yes: lay thin slices over the dish and gratinate at 210°C (410°F) for 5–7 minutes until the cheese is golden and bubbling. Use the top grill element for even browning.
How do I recognise raw-milk raclette?
The label will read "au lait cru" or "aus Rohmilch". The AOP variant (Raclette du Valais AOP) is traditionally made from raw milk. Industrial supermarket variants are almost always pasteurised.
At what temperature should you store Raclette?
Store Raclette at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Raclette professionally?
The primary professional technique for Raclette is melt via raclette-grill at 180-200°C for 2-3 min. Always verify core temperature with a calibrated probe thermometer.
Does Raclette contain allergens?
Raclette contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
