Overview
- Agroscope’s Marie-Therese Fröhlich-Wyder defines ideal raclette as fluid, non-oily, non-stringy and not gummy, a texture achieved when some calcium is removed from the cheese structure.
- In a 2009 Agroscope study, adding citric acid during production improved melt by extracting calcium; commercial makers avoid such additives under Swiss industry codes and instead use strongly acidifying cultures, retain more whey for higher water content and extend ripening to soften the matrix.
- At typical raclette temperatures around 80°C, minerals and fat‑soluble vitamins remain intact and caseins stay stable up to about 120°C, while heat-formed contaminants like MCPD and glycidol are considered unlikely at these temperatures though targeted studies are lacking.
- Consumer guides advise choosing higher‑fat cheese (about 45% fat in dry matter or more) and planning roughly 200 grams per person, with cooked small potatoes and bread as staples and grill options ranging from metal plates to natural stone that heats evenly but can stick.
- Practical tips include avoiding over-heating to prevent oiling and rubberiness, scraping onto hot potatoes or prewarmed plates to keep the cheese supple, and rubbing pans with a halved raw potato so starch reduces sticking.