July 30, 2025, 4:55 am | Read time: 3 minutes
Raclette is a staple for many during Christmas and New Year’s Eve. People happily slide pans filled with potatoes and vegetables topped with melted cheese into the raclette grill. However, if you’re aiming to make authentic Swiss raclette, you’ve already made your first mistake.
In the version of raclette known here, which is especially popular at Christmas and New Year’s Eve, not only cheese is melted in the small pans, but also a variety of other items are cooked, from bell peppers to salami to pineapple. Those feeling adventurous might prepare pizza or crêpes in the pans, while others grill meat or shrimp on the hot stone. However, this has little to do with traditional raclette, which originates from the Swiss canton of Valais.
TRAVELBOOK knows how to eat real Swiss raclette properly—or what mistakes to avoid.
1. Choosing the Wrong Cheese
Let’s start with the basics. To prepare authentic Swiss raclette, you need genuine Swiss raclette cheese. Besides the traditional protected Valais cheese, other types of semi-hard cheese from the Alpine region are also suitable. Swiss cheese is aged for about three to six months and is both particularly flavorful and melts well, according to the “Raclette Suisse Association.” Important: Buy the cheese as a block, not in slices. You’ll understand why in point two…
Another tip: Yes, real Swiss raclette cheese is expensive, but it can be used entirely. Other cheeses may have the preservative natamycin in the rind, which can lead to antibiotic resistance if consumed too often and should therefore be generously cut away, according to “Stiftung Warentest.” So, it’s better to opt for the pricier, high-quality cheese!
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2. Incorrect Melting
Once you’ve found the right cheese, you can start preparing. But beware: If you want to make Swiss raclette, you can pack away your device. Traditionally, Swiss raclette is not prepared with pans—but in the oven or directly in the fire.
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In the traditional Valais preparation, a whole wheel of cheese is melted over an open wood fire and slightly smoked. However, this method is now found almost exclusively in select Valais restaurants, as it has been increasingly replaced by the raclette oven since the 1950s, according to the official organization for Valais raclette, “Raclette du Valais.” In these ovens, the cheese is heated at a distance of about six centimeters until it melts and can be scraped off with a knife.
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3. The Wrong Accompaniment
If you want to make authentic Swiss raclette, you should say goodbye to excess. Traditionally, it is served only with boiled potatoes, pepper, and pickled cucumbers and onions. No meat, no fish, no additional vegetables, and especially no fruit like pineapple.
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Drinks should be less spartan. Swiss Peter Röthlisberger strongly advises against drinking water with raclette in the “Rheinische Post.” A suitable accompaniment is black tea or white wine. “Raclette du Valais” also has a direct recommendation: the Valais white wine Fendant.
In this spirit: Cheers and enjoy your meal!