Raclette Love: To Eat the Rind or Not?

The Great Cheese Question

Have you ever wondered whether you should actually eat that savory crust on your raclette cheese or if it's better to painstakingly trim it off? We all live for that magic moment when the cheese starts oozing over mushrooms and corn, but the rind often leaves us feeling a bit uncertain. The great news is that when it comes to authentic Walliser Raclette or classic Raclette Suisse, you can totally relax because these raw-milk originals invite you to melt the rind right along with the cheese for maximum flavor.

What’s Under the Surface?

Unfortunately, things look a bit different for many varieties found on supermarket shelves, as German or French cheeses are often treated with a preservative called Natamycin. While this antibiotic keeps the cheese looking fresh in the shop, it doesn't really belong on your dinner plate. If you’re buying pre-packaged cheese, make sure to check the label for E235 or simply ask at the deli counter. A safe bet is always choosing organic cheese, as these additives are strictly forbidden there, letting you enjoy your tiny pans without any second thoughts.

Enjoy Without Worry

If you do end up with a piece of treated cheese in front of you, don't let it ruin your dinner vibes. Just take a moment to trim about half a centimeter off the edge before sliding your pan into the grill. This way, you ensure your raclette night stays both cozy and perfectly healthy. After all, the most important thing is that the cheese is perfectly gooey and you get to fully enjoy the evening with your favorite people.