Raclette is a semi-hard cheese produced in the French and Swiss Alps. As they are traditionally called, Valais Raclette or Fromage a Raclette are made using traditional methods with unpasteurised milk of cows grazing on the alpine meadows. The name Raclette comes from the French word 'racler', which means 'to scrape'. The cheese has a thin, brownish-orange rind and a pale yellow pate with a few scattered open holes. It has a distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which do not separate even when melted. The flavour can vary from nutty, slightly acidic, to milky.

While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavour. Raclette is also a name of a Swiss dish. Raclette comes in round and square shapes and can be served with Vin de Savoie.