The best cheeses for raclette (classic & original)
Quick answer: 12-month Comté, Raclette de Savoie, Morbier, Bleu de Gex, smoked Tomme, Munster (sparingly), mature Cheddar, and a Swiss touch (Appenzeller, Vacherin Fribourgeois) for the stringy side 🤤.
What are the classic cheeses for a successful raclette?
Essentials: Raclette de Savoie (mild & very stringy), Comté 12–18 months (fruity), Morbier (lactic, ash line), Emmental (easy to melt, neutral).
Iconic Swiss: Appenzeller (full-bodied), Vacherin Fribourgeois (ultra-soft), Gruyère (mature, character). Mix 2–3 references to balance sweetness & intensity ✨.
Original ideas to surprise your guests?
- Smoked Tomme (barbecue note, great with roasted potatoes)
- Bleu de Gex / Fourme (salty creamy, sublime with pears & walnuts)
- Munster (small touch: powerful aroma, creamy texture)
- Mature cheddar (umami, perfect with pickles 🥒)
- Reblochon (soft & fragrant, safe bet)
- Semi-dry goat cheese (acid contrast, add honey or herbs)
Which cheese melts and stretches the best?
For a stringy texture : Raclette de Savoie, Vacherin Fribourgeois, Emmental, young Comté. For a creamy melt : Reblochon, Morbier, Tomme. Tip: take the cheeses out for 30 minutes at room temperature and choose thin slices (4–5 mm) 🔥.
What quantities should I plan for per person?
Allow 180–220g of cheese per adult (a little less for large sides). Sides: 300–350g potatoes, 80–120g cold cuts, pickles/onions as desired.
“Gourmet” audience: up to 250 g/person + one blue & one smoked option.
What to do in case of lactose intolerance or specific diet?
- More digestible (often less lactose) : Mature Comté, Gruyère, Tommes — check the label.
- Alternatives : melted plant-based cheeses (almond/soy) + creamy oat milk sauces.
- Pork-free : replace cold cuts with mushrooms, broccoli, peppers, candied onions, pickles.
Serving tips for a top-notch raclette platter
- 50/30/20 Mix : 50% classic (Raclette, Comté), 30% character (Morbier, Reblochon), 20% original (smoked/blue/goat cheese).
- Temperature : take the cheeses out 30–40 minutes before.
- Thin cuts (4–5 mm) = fast and even melting.
- Pairings : gherkins, onion pickles, ground pepper, smoked paprika, herbs 🌿.
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