Hard Cheese

Generally these cheeses are the longest matured and have the smallest moisture content. Hard cheeses normally come either cloth bound, wax covered or with a natural rind.
452 - Raclette


A firm cheese with a buttery flavour. Ideal for melting and using with a Raclette grill.

Originally, Raclette was made only in the Swiss canton of Valais. Its production there dates back over 100 years, and the shepherds made it from raw milk in their mountain huts. More recently, however, it became more difficult for the Valais region to meet the increasing demand for the cheese and in consequence, Raclette has become a generic term for a number of similar Swiss and French cheeses made from the mountain pastures. Paxton & Whitfield Raclette is from Savoie and made entirely with raw milk supplied by the farmers of the five communes of the Chambotte Massif, and matured by exceptional affineur Joseph Paccard.

Raclette is made by mixing the milk, rennet and cultures and then draining, heating and pressing the curd. The natural crust is then brushed every two days for four weeks and for the next month it is cured and brushed weekly. It cannot be sold until it has ripened for at least eight weeks, is optimum after a maturation period of around 5 months and is best enjoyed through the autumn and winter months.

Primarily, Raclette is used to make one of the best and most famous of cheese dishes, the eponimous, Raclette; the French word 'racler' meaning 'to scrape'. A Raclette cheese is cut in half with the rind removed from near the cut surface. The cut edge is then heated, traditionally over a wood fire, but in recent days using a half-moon shaped electric heater made specifically for this purpose. As the cheese melts, it is scraped off with a spatula or knife on to a plate over potatoes, pickles and meats.

The rise in popularity of Raclette is widely put down to the ever-increasing popularity of Winter Sports. It is a vital ingredient in the warming and filling dishTartiflette which is commonly enjoyed by skiers.

Unpasteurised PLU: 452
per 250g

Key Facts

  • Country Made In France
  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Savoie
  • Organic No
  • Flavour Gentle and buttery
  • Accreditation None
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkPerry


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1594 kJ
  • Energy kcal384 kcal
  • Fat31 g
  •      of which saturates 17.0 g
  • CarbohydratesTrace g
  •      of which sugars 0.0 g
  • Protein25 g
  • Salt1.5 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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