Raclettejuusto

Raclettejuusto is a semi-hard cheese traditionally made from unpasteurized cow's milk in the Swiss Alps. It is most famously known as the key ingredient in the Swiss dish raclette, where the cheese is melted and scraped over accompaniments like boiled potatoes, pickled gherkins, and cured meats. The name "raclette" itself derives from the French verb "racler," meaning "to scrape."

The cheese typically has a distinctive aroma, often described as earthy and slightly pungent, and a flavor that is nutty and slightly sweet with a creamy texture when melted. Its high fat and moisture content contribute to its excellent melting properties. Raclettejuusto is produced in specific regions of Switzerland, particularly in the cantons of Valais, Vaud, Fribourg, and Bern, with some varieties carrying protected designation of origin (PDO) status.

While the traditional method involves melting a large wheel of cheese over an open fire and scraping off the molten outer layer, modern raclette grills use small pans or heating elements to melt individual portions of the cheese. Beyond the traditional dish, raclettejuusto is also enjoyed on cheese boards, in fondues, or as a topping for baked dishes. The aging process can vary, influencing the intensity of the flavor and aroma.