You are easy-going and sociable, and everyone likes having you around. Wherever you go, a good evening follows.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Switzerland
- Milk
- Raw or pasteurised milk; 100 litres make 10 kg of cheese
- Type
- Natural, cave-aged, organic or flavoured
- Ripening
- 3 to 6 months at 10 to 12 °C
- Best for
- Raclette
Source: raclette-suisse.ch, cheesesfromswitzerland.com · Last checked 28.10.2026
Taste and texture
A smooth melting cheese, which is exactly what it is made for.
How to eat it
Melt it in a raclette oven or a pan and scrape it onto the plate. Besides the plain natural cheese there are cave-aged and organic versions, and some with pepper, paprika, herbs or garlic.
Did you know?
Old records from monasteries in Obwalden and Nidwalden mention a melted cheese called Bratchäs. Switzerland Cheese Marketing dates them to 1291, the year Switzerland traces its founding to.
Raclette Suisse or Raclette du Valais?
Raclette du Valais AOP comes only from the canton of Valais, is made from raw milk and ripens for at least three months. Raclette Suisse is a Swiss brand that is not tied to one canton. It can be made from raw or pasteurised milk, ripens for three to six months and also comes in flavoured versions.
More about Raclette du Valais AOP →How to keep it
Wrap the cut side tightly so it does not dry out, and keep the cheese in the fridge. Take it out early on raclette night, because cheese at room temperature melts more evenly.
Questions about Raclette Suisse®
Is Raclette Suisse made from raw milk?
It can be either. Raclette Suisse is made from raw or pasteurised milk.
How much milk goes into it?
100 litres of milk make 10 kilos of cheese.
Does it contain additives?
The brand guarantees no additives and no genetically modified rennet.