Overview
- Agroscope’s Marie-Therese Fröhlich-Wyder defines a good melt as fluid, without fat separation, free of strings, and not rubbery.
- A 2009 Agroscope study showed citric acid removes calcium and speeds melting with better texture, though Swiss producers avoid direct acid under a pure-product code.
- Cheesemakers achieve similar effects naturally by using strongly acidifying lactic cultures, retaining more whey for higher water content, and allowing longer maturation to weaken the protein matrix.
- Nutrient loss at raclette temperatures is minimal, with minerals and fat‑soluble vitamins remaining intact and caseins stable up to about 120°C, and experts see little concern about MCPD or glycidol formation at typical heating levels.
- Consumer guidance highlights choosing higher-fat cheeses (at least 45%), avoiding overcooking to prevent oiling, serving onto hot potatoes or a warmed plate to curb rubberiness, and rubbing pans with a halved raw potato to reduce sticking.