Traditional Raclette is a semi-firm, salted cheese made from cows' milk. However, varieties exist made with white wine, pepper, herbs, or smoked. The cheese originated in the Swiss canton of Valais (where it is also known as Orsières, Gomser or Bagnes, depending on the area of production), but is today also produced in the French regions of Savoie and Franche-Comté and in Leelanau, Michigan in the United States. It is matured for 3-6 months.
Raclette, the dish
Raclette is also a dish indigenous to parts of Switzerland, Wallonia and France. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French racler, meaning "to scrape". Traditionally, it is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, dried meat, such as prosciutto and viande des Grisons, sliced peppers, tomato, onion, mushrooms, pears, and dusted with paprika and fresh-ground black pepper.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Raclette cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Raclette cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Calories per 100g
|Queso blanco cheese
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Errors and omissions
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