🧀 Swiss or French Raclette: Differences, Taste & Traditions – Neary

Raclette is first and foremost a Swiss adventure! According to Valais legend , shepherds would melt their cheese near a fire and scrape it onto bread or potatoes. This gesture gave raclette its name, from the verb "racler" (to scrape). But France is not to be outdone: in Savoy, the tradition crossed the border and evolved, with everyone claiming their own authentic version!

• Swiss Raclette: Raw milk cheese, primarily from Valais, PDO, soft texture, golden and fragrant rind. Powerful, fruity, sometimes almost smoky aromas 🌄.
• French Raclette: Cheese from Savoy, Franche-Comté, Brittany… Raw or pasteurized milk, a softer rind, a rounder flavor, and a wonderfully melting texture. There are even variations with white wine, pepper, or herbs! 🍷🌿

In France, you will often find Raclette de Savoie IGP on the stalls, while in Switzerland, it is impossible to miss the mention of Raclette du Valais AOP !

• In Switzerland: Half a wheel of cheese is placed near the fire or under a traditional appliance, then the melted cheese is scraped directly onto the plate. Rustic atmosphere, old-fashioned sharing, all without any fuss!
• In France: Raclette is often served in slices, melted in small individual electric pans. Everyone assembles their own plate: potatoes, cured meats, pickles… and lots of conviviality 🥒🍖.

But no matter the country, raclette remains the king of dishes for winter evenings with friends!

• Swiss Raclette: Intense, slightly salty taste, notes of hazelnut, sometimes raw milk. Elastic, creamy texture, melts wonderfully over potatoes 🥔.
• French Raclette: Milder, creamier, sometimes a little buttery, ideal if you're discovering raclette or if you prefer something more subtle. Flavored versions (wine, smoked, truffle…) add a unique touch 🌰🍷.

Foodie tip: make a duo, half Swiss, half French, to compare... and choose your side! 🥳

• Essentials: Steamed potatoes, pickles, onions, hams, Bündnerfleisch (air-dried beef)...
• Made in France: Various charcuterie, roasted vegetables, fresh salad, sometimes country bread 🍞.
• Swiss tradition: Simple: potatoes, pickles, never any strong-smelling meat so as not to mask the taste of the cheese!

And you, minimalist style or XXL buffet? 😏

• Swiss Raclette: Half-wheel appliance, vertical or horizontal heating, it's the grand spectacle of melted cheese!
• French raclette: Electric appliances with individual pans, super practical for large gatherings. There's one for all tastes and sizes 👨‍👩‍👧‍👦.

Discover our selection of raclette machines to enjoy delicious meals at home!

• Which one has the strongest taste? Swiss raclette, especially from Valais, is known to be more robust and powerful than most French cheeses.
• Can you mix the two cheeses? Yes, you can even organize a "Swiss vs. French" tasting at home!
• Are the calories different? The two are quite similar: pleasure above all, to be enjoyed without guilt… but with a green salad for good conscience 🥗😉.
• Are there other variations? Yes, some French raclettes are made with wine, smoked cheese, or even truffles. Switzerland remains more traditional, but sometimes offers alpine or organic cheeses.