Raclette Cheese

This recipe works perfect in a 6" cast Iron skillet. Be sure to keep checking it while it is melting to avoid burning on the sides.

What You’ll Need

1 ½ Cup - Shredded Swiss Cheese (6oz)

1 Cup - Shredded Smoked Gouda (4oz)

1 Tbs. Fresh Basil or Oregano - Chopped (or 1 tsp dried)

2 tsp Dijon style Mustard

1 tsp - White Wine

Worcestershire Sauce to taste.

Hot pepper sauce to taste

 How It’s Done

  • In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. 
  • Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). 
  • Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight. 
  • Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. 
  • Place skillet or pan on the rack of a smoker or grill over slow coals (or in a 250 degree oven). If your using your grill, use indirect heating and close the lid.  Heat or  smoke for 15 to 20 minutes or til softened and heated through, checking often to make sure the cheese doesn't burn to the sides. As it starts to melt stir occasionally to prevent it from burning on the sides.


  • Top each wedge with an small herb sprig, if desired. 
  • Serve with warm  bread. (French, Sourdough, Tuscan etc)