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The 5 Best Substitutes for Raclette Cheese

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Did you know that Raclette cheese is a semi-hard cow’s milk cheese originating from Switzerland?

The word “raclette” actually comes from the French verb meaning “to scrape”.

This is because, historically, the cheese was melted and then scraped onto bread.

Nowadays, Raclette is more commonly enjoyed as melted cheese fondue, served with various accompaniments such as boiled potatoes, pickles, and cured meats.

So what’s the best substitute for raclette cheese? In this article, we’ll give you our top 5 picks.

What is Raclette Cheese?

what is raclette cheese

Raclette is a cheese that originates from Switzerland.

It is made from cow’s milk and has a strong, pungent flavor.

The name “raclette” comes from the French word for “to scrape”.

This refers to the traditional way of preparing the cheese, which involves melting it and scraping off the top layer onto a plate.

Raclette cheese can be served in many different ways.

It is often melted and served with potatoes, meats, and vegetables.

It can also be grated onto salads or used in fondue.

When shopping for raclette cheese, look for a product that has a natural rind and is firm to the touch.

Avoid cheeses that have been treated with artificial coloring or flavoring.

For best results, Raclette should be served at room temperature.

If you are melting the cheese, do so over low heat to prevent it from becoming tough or rubbery.

When prepared properly, raclette cheese is an enjoyable and flavorful addition to any meal.

The 5 Best Substitutes for Raclette Cheese

For those who are looking for a Raclette cheese substitute, there are a few options available.

Here are the five best substitutes for Raclette cheese:

1 – Gruyere Cheese

gruyere cheese

Gruyere cheese is a type of Swiss cheese that originates from the Gruyere region of Switzerland.

The cheese is made from cow’s milk and has a nutty, sweet flavor.

It is often used in fondue and Raclette, two traditional Swiss dishes.

However, Gruyere cheese can also be used as a substitute for Raclette cheese.

Raclette cheese is made from raw cow’s milk and has a strong flavor that some people find off-putting.

Gruyere cheese is a good alternative for those who do not like the taste of Raclette cheese.

The milder flavor of Gruyere cheese makes it more palatable for some people.

In addition, Gruyere cheese melts better than Raclette cheese, making it easier to use in fondue and other melted cheese dishes.

2 – Emmental Cheese

emmental cheese

You may be familiar with Emmental cheese as the main ingredient in Swiss cheese fondue, but this versatile cheese can also be used in place of Raclette.

Emmental has a similar flavor to Raclette, with a slightly nutty taste and a creamy texture.

When melted, it also has a similar consistency, making it ideal for dipping or spreading on toast.

And like Raclette, Emmental pairs well with potatoes, meats, and pickled vegetables.

Not only does Emmental make a great Raclette substitute, but it’s also an excellent all-purpose cheese for your next fondue night.

3 – Fontina Cheese

fontina cheese

If you’re in the mood for a cheesy, creamy dish but can’t find Raclette cheese at the store, don’t worry – Fontina cheese makes an excellent substitute.

Both kinds of cheese are made from cow’s milk and have a similar taste and texture.

Fontina cheese is a bit milder than Raclette, so it might not be the best choice if you’re looking for a strong flavor.

However, it’s perfect for subtle dishes where you want the cheese to complement other flavors.

And if you’re worried about your dish being too bland, add some extra herbs or spices to give it a little boost.

This cheese is also a good choice if you’re looking for a lower-fat alternative to Raclette, as it has less saturated fat than its counterpart.

4 – Asiago Cheese

asiago cheese

Asiago cheese is a versatile type of cheese that can be used in place of Raclette cheese in many recipes.

Both kinds of cheese have a similar consistency and can be used for melting and grating.

Asiago cheese has a slightly nutty flavor that pairs well with many different types of foods.

It can be used in place of Raclette cheese in dishes such as gratins, salads, and pizzas.

When substituting Asiago cheese for Raclette cheese, it is important to keep in mind that Asiago cheese has a higher melting point.

This means that it will not become as gooey and bubbly when heated.

However, it will still provide the same delicious flavor and creamy texture that you are looking for in a Raclette cheese substitute.

5 – Appenzeller Cheese

appenzeller cheese

For centuries, the people of Appenzell, Switzerland, have been producing a unique type of cheese known as Appenzeller.

This cheese is made using a special recipe that includes adding herbs and spices to the milk before it is allowed to age.

As a result, Appenzeller cheese has a distinct flavor that is unlike any other cheese.

In addition, the cheese is also very smooth and creamy, making it a popular choice for use in recipes.

While Appenzeller cheese can be enjoyed on its own, it is also often used as an ingredient in salads, pasta dishes, and even desserts.

So next time you are looking for something new to try, be sure to pick up some Appenzeller cheese.

You are sure to enjoy its unique flavor and creamy texture.


In conclusion, these are the five best substitutes for raclette cheese that you can use in your dishes.

With any of these options, you are sure to create a delicious and authentic-tasting meal.

So, go ahead and experiment with different cheeses to find the perfect one for your dish.

Who knows, you might even discover a new favorite cheese in the process.

Do you have a favorite substitute for raclette cheese? Please share it with us in the comments below.

The 5 Best Substitutes for Raclette Cheese

Recipe by Andrew Gray Course: Substitutes


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  • Gruyere Cheese

  • Emmental Cheese

  • Fontina Cheese

  • Asiago Cheese

  • Appenzeller Cheese


  • Pick your favorite substitute from the list above.
  • Follow cooking directions for your selected substitute with the proper ratio of ingredients.

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