AUTHENTIC SWISS TRADITION, INNOVATIVE TASTE

The name Raclette comes from the French ‘racler’ or ‘to scrape’ – traditionally the wheel of cheese was melted over an open fire before being poured, and the remaining morsels scraped, over a dish of potatoes. Though this is the way Raclette is most typically eaten in Switzerland, it can actually be enjoyed in many different and delicious ways. Its thick, creamy and smooth texture make it exceptionally well suited to giving your dishes a rich douse of irresistible cheesiness. Indulge your taste buds by adding a slice of Raclette to your everyday favorites and be blown away by the flavor of Raclette Mifroma Heidi!

Try the alternative recipes!

Pasta bake? Nope, a Rac-Pasta bake!

Everybody knows how to make a pasta bake, but not many people know how to make it really special. Instead of covering the pasta with any old cheese, why not given Raclette Heidi a go? As soon as it's in the oven, the Raclette will start to melt evenly, enveloping your dish in a rich, creamy layer of cheese. The heat really brings out the best flavors of the cheese, sure to leave your guests impressed, and their plates empty.

Fed up of the same boring old soup? Try Rac-soup!

Add depth of flavor to your soups with the unmistakable aroma of Raclette. Simmer your favorite vegetables in a light broth seasoned with herbs and spices, add a few croutons of home-made bread, and then let a grated shower of Raclette fall, and then melt, into your warm, hearty dish. We bet you won’t be able to resist grating a little bit more in later!

Fed up of the same boring old soup? Try Rac-soup!

Add depth of flavor to your soups with the unmistakable aroma of Raclette. Simmer your favorite vegetables in a light broth seasoned with herbs and spices, add a few croutons of home-made bread, and then let a grated shower of Raclette fall, and then melt, into your warm, hearty dish. We bet you won’t be able to resist grating a little bit more in later!

Ever tried a Rac-barbecue?

Why does everyone put cheese on hamburgers, but no one ever put it on other barbecued meats? We've tried it, and trust us, it's totally worth it. First, grill a sausage over the flames until it's perfectly cooked. In the meantime, prepare a side of mixed grilled vegetables seasoned with salt and olive oil. When your sausage is ready, cut it in two and cover it with Raclette Heidi. Wait while the heat of the meat melts the cheese. And then try to fend off the others trying to pinch a piece off your plate.

RAC-burger

Imagine it's summer, the sun is shining and you're in the yard getting the barbecue ready for your friends. Imagine you're about to put a two-inch hamburger of the finest meat over the flames. Imagine filling your favorite bun with crispy salad leaves and a delicious sauce. Now imagine placing the caramelized meat inside and adding a slice of Raclette Heidi. The cheese starts to melt between the two slices of bread. So creamy, so cheesy – so delicious nobody will be able to resist.

RAC-burger

Imagine it's summer, the sun is shining and you're in the yard getting the barbecue ready for your friends. Imagine you're about to put a two-inch hamburger of the finest meat over the flames. Imagine filling your favorite bun with crispy salad leaves and a delicious sauce. Now imagine placing the caramelized meat inside and adding a slice of Raclette Heidi. The cheese starts to melt between the two slices of bread. So creamy, so cheesy – so delicious nobody will be able to resist.
Heidi: the pleasure of discovering
the real tastes of Switzerland.