Raclette Saint Niklaus

Raclette, a cherished Swiss tradition dating back to the 13th century, takes its name from the French word racler, meaning “to scrape.” Originating in the Valais region, this dish was born when shepherds would melt cheese by the campfire during seasonal migrations. The Raclette Saint Niklaus continues this heritage, crafted in the heart of Valais using time-honored methods that have been perfected over generations.

The Raclette Saint Niklaus stands out among Swiss Raclette cheeses from the Valais region. Its rich, milky flavor is more pronounced than in other raclette varieties, offering a distinctive taste experience. The cheese has a firm structure that melts effortlessly without becoming greasy, releasing a characteristic aroma of wild mushrooms as it heats.

For the perfect raclette experience, slice the cheese about ½ cm thick and melt slowly under a raclette grill until bubbly and golden. Scrape directly over steamed potatoes, cornichons, pearl onions, and air-dried meats. Pair with a crisp white wine or a light Pinot Noir to complement its creamy texture and mushroom notes. This cheese offers every connoisseur a truly special gustatory journey into authentic Swiss mountain cuisine.