Four good Savoyard addresses for raclette

Jean Esquerré | 2/11/24

Although the first reflex is often to associate raclette with fondue, this soft, flavorful cheese is also perfect on a platter. Discover our best addresses in Savoie.

A PGI since 2017, Savoie raclette is part of a terroir (Savoie and Haute-Savoie) rich in 8 cheeses (5 PDO and 3 PGI). Each offers a typical taste, depending on the property of the mountain pastures and processing practices. Some 3,200 tonnes of Savoy raclette are produced every year by 670 dairy farmers in 10 workshops. Produced in 6 kg wheels, this cow's milk cheese has a smooth, orange-tinged rind 7 cm high. Its supple paste reveals more or less powerful aromas, depending on the maturing period, which is at least eight weeks on a wooden board .

The name comes from the way shepherds in the Middle Ages prepared this cheese, by scraping it in front of the hearth. In the 1970s, the development of the region's economy and tourism helped popularize its consumption. Little by little,the fireplace gave way to the classic appliance found on mountain tables, then to individual electric equipment, further establishing raclette as an essential part of winter evenings with friends .

Raclette regulars like to drink local, Savoyard apremont or chignin. A Petite Arvine from the Valais region of Switzerland is also a great choice, but Alsace is also a good match, with a Sylvaner or Pinot Blanc. For a change of region, a sauvignon, sancerre, saint-bris, or even a chardonnay from the Jura, will be a perfect match. If you prefer beer, opt for a well-hopped blond to provide a light, refreshing bitterness .

Racletteaccompaniments

Generally speaking, you'll want to choose fairly dry charcuterie (sausage, herbed ham, etc.) to avoid adding fat to the cheese. As for potatoes, an essential accompaniment, prefer those with an earthy, nutty flavour, such as amandine or ratte. Depending on your tastes, you can add a touch of acidity with pickled gherkins and spring onions.

Four good places to eat raclette in Savoie

Given its particularity, the tasting was carried out in two stages: plain cheese and melted cheese.

La Ferme du Crêt Joli ❤, 15/20

Founded in 1970 by Henry Baudet and Raymond Courlet, this farm converted to organic farming in 2011. Eight people look after the 200 ha and hundred or so dairy cows. Their commitment to traditional production methods was rewarded in December 2023 at the Concours International de Lyon .

Tasting notes: A beautiful farmhouse appearance, balanced on the nose, with a supple texture and the powerful flavor of a true alpine cheese, with notes of harvest, hay and autumn fruit. When cooked, the nose and palate are in harmony, straightforward and well-balanced, with the same cereal notes, accentuated by dry fruit and good length .

Price: 16 euros per kg
584, route du Crêt , 74270 Minzier
lecretjoli.fr

Ici en Chartreuse, 13. 6/20

This dairy cooperative, now under direct management, brings together some twenty dairy farmers in the Entremonts valley. In 2020, the company became a regional product brand. A genuine local showcase, the cheese-making process can be viewed on site (every day except Sunday).

Tasting notes: An appetizing paste, with small irregular cells, a slightly closed but very raclette nose, a soft, velvety mouthfeel, frank farm milk flavor, a note of straw and good fat. When cooked, notes of almond and hazelnut develop, offering variety and pleasure on the palate .

Price: 18.20 euros per kg
73670 Entremont-le-Vieux
ici-en-chartreuse.fr

Fromagerie Coopérative des Hauts de Savoie, 12. 9/20

This cooperative specializes in raclettes and tommes from the region, for which it promotes PDO and PGI status. Made from locally-collected milk and matured for a minimum of eight weeks on spruce boards, raclette regularly wins medals at national competitions. It can also be made with wild garlic. For sale on site.

Tasting notes: An engaging, farmhouse appearance, with a dairy nose that's not very mountainy, and a good length on the palate. When baked, a slightly elastic paste lacking a little finesse and character, not badly made and consensual .

Price: 26-27 euros per kg
502, avenue du Fer-à-Cheval, 74340 Samoëns

Fromagerie de l'Orzon/Schmidhauser, 10/20

This independent, family-run business, founded in 1961 by Jacques Schmidhauser and now run by his son Max, works with some fifty dairy farmers in Savoie. It challenges traditional recipes with preparations such as garlic and parsley raclette or cep fondue.

Tasting notes :Smooth appearance, not very pronounced aroma, slightly dairy. On the palate, the impression is faint, with an elastic texture and light flavor that develops with cooking. Cooked, this raclette is more tender and consensual, like a practical, easy-to-handle basic.