Super source
Energy
357 kcal · 18% DV target
Originating in the Alpine regions of Switzerland and France, Raclette is a semi-hard cow's milk cheese specifically engineered for its superior melting properties and stable emulsion when heated.
The traditional cheesemaking process involves a smear-ripening technique (washing the rind) which contributes to a complex aromatic profile and influences the development of specific surface bacteria.
Like many aged cheeses, the fermentation process by lactic acid bacteria typically reduces lactose to negligible levels, making it more tolerable for those with lactose sensitivities compared to fresh dairy.
Its high calcium-to-protein ratio contributes to a structural matrix that allows the cheese to melt into a smooth, creamy consistency without separating into oil, unlike many other hard cheeses.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
357 kcal · 18% DV target
25.9 g · 52% DV target
27.9 g · 36% DV target
16.7 g · 84% DV target
Not a benefit — best kept low
263 μg · 29% DV target
0.30 μg · 2% DV target
No diet tags available.
Keep in original wax paper or parchment to allow the cheese to breathe.
Dairy production has a higher carbon footprint than plant proteins but lower than beef.
The name 'Raclette' comes from the French word 'racler', meaning 'to scrape', referring to the traditional method of melting the cheese wheel by a fire and scraping the softened layer onto potatoes.