Raclette | 🩆The Bow Tie Duck Manila

Raclette Cheese

Cold weather comfort

This famous alpine cheese comes from cows that have a spe­cif­ic diet of hay and grass.


Owing its name to the French word, ​“racler,” which means, ​“to scrape,” Raclette is a semi-hard cheese that has a thin, orangey brown rind. Its pĂątĂ© is a pale yel­low, creamy and firm, but very smooth.

It’s made of raw cow’s milk, giv­ing it a unique rich­ness. Unlike some cheeses, it smells very aro­mat­ic, fruity and pleas­ant on the nose. On the palate, this win­ter cheese is milky and nut­ty, with hints of sweetness.

The Bow Tie Duck offers two types of Raclette:

  • Raclette du Jura — Made of raw unpas­teur­ized milk, hail­ing from the Jura moun­tains of France
  • Raclette Mazot — Made of pas­teur­ized milk, from the cel­lars of Fribourg. 


The best, and most pop­u­lar, way to have Raclette is the tra­di­tion­al way — melt­ing it and pour­ing the cheese over var­i­ous food.

It’s a very con­vivial food, best enjoyed amongst friends and fam­i­ly. Sit down togeth­er for a relax­ing meal, with the Raclette as the star.

Serve this alpine cheese over roast­ed pota­toes, veg­eta­bles, cor­ni­chons, and cured meats. We sug­gest our pro­sciut­to di par­ma, our cop­pa, or our bresaola.

Pair this with a Ries­ling, or oth­er dry white wines, like this Beau­mont Chenin Blanc.


A win­ter cheese, there is good rea­son Raclette is pop­u­lar in the Swiss Alps, and oth­er ski regions. Way back, shep­herds would move their cows to and from pas­tures, up and down the moun­tains. They need­ed the food they brought with them to be rel­a­tive­ly cheap and not eas­i­ly spoiled.

They brought cheese and pota­toes. While they roast­ed the pota­toes over the fire, a big piece of the cheese would be placed near the heat, and it would start to melt. They would then scrape that melt­ed cheese onto their pota­toes. It was a sim­ple, cheap meal that was fill­ing, nour­ish­ing, and com­plete­ly delicious.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Semi-hard cheeses (includ­ing blues) should ide­al­ly be wrapped in cheese paper after open­ing. An alter­na­tive is to wrap them tight­ly in parch­ment paper to allow them to breathe, then loose­ly in alu­minum foil to keep mois­ture out. Don’t for­get to write up a label with the date you first opened the pack­age. Replace the parch­ment paper every time you open the cheese, and it will be fine for up to one month.