The classic cheese for raclette is Raclette cheese, a semi-hard, cow's milk cheese from Switzerland or France known for its excellent melt, nutty flavor, and creamy texture when heated, traditionally scraped over boiled potatoes. While authentic raclette is ideal, Gruyère, Comté, Fontina, or even young Gouda can be used as substitutes because they melt similarly.
For raclette, the best cheese is authentic Raclette (Swiss or French), a semi-hard cow's milk cheese known for its exceptional melt and nutty, creamy flavor, but great alternatives that melt well include Gruyère, Emmental, Fontina, Jarlsberg, and even Havarti, often served melted over boiled potatoes with pickles.
Ogleshield is most similar to Raclette in style, with its rich, fruity flavours, and lends itself to melting just as well. Try using on a Raclette grill or simply melting in a sandwich! Ogleshield won a Gold Medal at the 2015 British Cheese Awards.
The cheese: If you can't find cheese specifically made for raclette, use any really good melting Swiss cheese, such as Gruyere or even Appenzeller. Make sure the cheese has a flat surface to melt in front of the fire.
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.
You may also want to try out some other cheeses for melting onto meat, veggies and slices of bread. Mozzarella, Brie, aged cheddar, Gruyere, Gouda, you name it-there's no cheese that isn't great with raclette!
Raclette , Comté , Gruyère , Emmentaler are traditional but you can use cheddar, gouda, basically any cheese you like. Mild, soft cheeses work best. We used Gorgonzola two days ago, as well as regular Raclette cheese with peppercorns, chilli and onions. It was really good!
What is the difference between raclette cheese and regular cheese?
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".
Emmental: Sweet and slightly tangy, Emmental complements potatoes and vegetables perfectly. Its smooth melting makes it ideal for the Geneva 4-Person Raclette Grill. Jarlsberg: Mild and buttery with small holes, Jarlsberg creates a smooth, creamy texture when melted.
For the best melt in the UK, choose young or medium Cheddar, Mozzarella (especially for stretch), Gruyère, Emmental, or Gouda for gooey, smooth results, while Alpine cheeses like Comté are great for flavourful sauces and bakes, and Havarti offers a buttery melt. Avoid very mature or hard cheeses like Parmesan for pure melt, but use them for flavour, and remember low-acid, high-fat cheeses melt best.
I also found the raclette cheese at Aldi, perfectly portioned for the pans beneath the grill. I had a raclette party for my boyfriend's birthday, and we had so much fun with this grill!
Ogleshield. The West Country's answer to raclette, Ogleshield is a gentle yet complex cheese, with a sweet and milky aroma and warm, savoury flavour reminiscent of chicken broth. The texture beneath the pungent pink rind is soft and pliant, and it melts beautifully.
The best melting cheeses depend on your goal: for ultimate stretch and mild flavor (pizza), use Mozzarella or Provolone; for creamy, nutty richness (fondue, sauces), choose Gruyère, Emmental, or Fontina; and for classic gooeyness (grilled cheese, mac & cheese), Cheddar, Monterey Jack, or Gouda are top choices, often paired with younger versions for better melt.
Gruyère is arguably the most recommended substitute for raclette cheese, and should be easily found in many U.S. supermarkets. It has a similar taste: nutty, creamy, and slightly sweet, and it has a similar melting point.
A stomach ache after raclette often comes from the meal's high fat/protein content slowing digestion, leading to bloating/heaviness, or from lactose intolerance due to the cheese, causing gas and cramps. Other causes could be food poisoning from poorly handled raw meats (like Campylobacter) or gallbladder issues from the rich fats, so good hygiene and thorough cooking are vital.
Raclette de Savoie PGI is the star of the dish, often served alongside other Alpine cheeses like Morbier PDO, Reblochon PDO or even French Brie for extra richness.
Raclette is a semihard cheese and Gruyère is a hard cheese that is aged for at least six months and up to 24 months. Raclette and a young Gruyère share a creamy and nutty flavor, while an aged Gruyère is more earthy and grainy.
Both cheeses have a rich and savory flavor profile, and while Gouda tends to be milder and creamier than Gruyere, it can still be a suitable substitute in many recipes. Gouda melts well, making it an excellent choice for dishes like grilled sandwiches or macaroni and cheese.
Raclette basically involves melting the side of a big chunk of cheddar near the fire, then scraping it off onto a plate and eating it with some bits of crusty bread. So get a hot fire going with a nice mature centre, ready to off-set cook the cheese.
Classic: raclette cheese, small potatoes, ham, sausages, Bündnerfleisch air-dried meat, pickles, pickled pearl onions and a baguette. Quebec-style: Gré des Champs cheese, small potatoes, apples, bread.
Can I prepare raclette ahead of time? Yes. Slice the cheese, boil the potatoes, and arrange the accompaniments before guests arrive. Raclette is one of the best last minute dinner ideas because everything can be prepped quickly.
What is the best melting cheese for grilled cheese?
For the gooiest grilled cheese sandwich, opt for yellow American cheese. There is nothing quite like it, and even organic versions don't melt as smoothly. If you prioritize sharp flavor over texture, choose cheddar cheese. A mild cheddar is best for meltability.
