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Raclette At Home

Raclette’s origin story is a classic Alpine tale: in the Alps, cow herders used to bring the cheese with them when leading their cattle to high mountain pastures. For snacking, the herders would place the cheese next to the fire, letting the exposed paste get bubbly and gooey. Once it was perfectly melty, they’d scrape the layer of bubbling cheese over some bread, potatoes, or veggies--a dish that became known as Raclette, named for the cheese. But you don’t need a campfire to make it yourself--this traditional melter is perfect for fondue dipping and crafting your own cheesy creations.

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  • assembly time


  • Serves


preparation & ingredients

1 lb. French Raclette

1 Murray's Prosciutto di Parma, 3 oz.

Roasted butternut squash

Pickled jalapeños

Roasted brussel sprouts

Artisanal bread

1 Cornichons

1 Murray's Sliced Speck, 3 oz.

1 ea. Chorizo, 3 oz.

Fruits for refreshing the palate, such as grapes, berries and dried fruits

Small potatoes, boiled



1 ea. Barbeclette

From the selection of breads, meats, fruits, and vegetables, arrange a plate with a personalized assortment.
To heat the raclette, use a raclette machine, skillet, or small baking dish. Slice the raclette, place it in your vessel of choice, and heat it until the cheese is bubbly and gooey
Pour the melted cheese over the personalized plate and enjoy.

Which wine goes with which rind?

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