Classic Raclette

The Basics

Make

Hard

Sub Make

Cheeses which acidify in the mould

Post-Make

Washed rind

Sub Post-Make

Rind washed then dry brushed

Typical age profile

2-4 months

Approximate weight(s)

10 lb wheel

Dimensions

Diameter	N/A
Height	N/A

Geographical origin

Wisconsin; America

Protected status

N/A

Species of milking animal

Cow

Breed of cow

Holstein

Raw/pasteurised milk

Pasteurised

Vegetarian/animal rennet

Vegetarian

Commonly encountered variations

Black Truffle; Garlic & Dill

The Story

Opened in 2019, Alpinage Cheese Co. embodies Wisconsin’s ethos of protecting tradition while supporting innovation. Their flagship cheese, Classic Raclette, is an homage to founder and cheesemaker Orphee Paillotin’s French heritage and age-old Alpine cheesemaking practices. Mentored by both fifth-generation dairy farmer and Saxon Creamery co-founder Jerry Heimerl and Laurent Mons of the famed French maker, Maison Mons, Orphee crafted a recipe for raclette that satisfied his craving for a taste of home and harnessed the best of Wisconsin terroir.

Each wheel is washed by hand and aged for two months on wooden boards, an affinage technique that regulates humidity in the cave while promoting the growth of beneficial microflora on each batch. The result is a smooth, rich, and flavorful cheese that shines on its own or when melted over bread, potatoes, or vegetables. Since its debut in 2021, Classic Raclette has earned first place at both the 2023 and 2025 American Cheese Society Judging & Competition.

The Character

Classic Raclette is a flavourful washed-rind cheese that is earthy, fruity, buttery, and nutty with a smooth texture that melts beautifully. The soft orange rind provides a visual contrast against the straw coloured paste.