Refining this Swiss delicacy was a real challenge for us. KALTBACH Raclette develops its intense flavour through maturing in our cave, a stage which makes this national dish a real taste sensation.


Raclette with bacon, figs and grapes

The joy of Raclette is that there’s only one really important component: cheese. As such, so long as you’re using a high quality cheese, the finished meal should be delicious. Make sure you take KALTBACH Raclette out of the fridge thirty minutes before you begin cooking to ensure it has time to breathe.


Swiss semi-hard cheese made of pasteurised cow's milk, especially aged in a cave. Min. 45% fat in dry matter.  Available as wheel at the deli counter and 300g slices.