For years, I’ve been considering myself lucky to find raclette cheese from Mifroma, Emmi (Switzerland), and Livradois (France). Because authentic alpine raclette is strictly regulated by origin, these major exporters dominate American specialty cheese counters and online gourmet retailers.
The primary imported brands are categorized below by their country of origin. Swiss raclette cheeses are traditionally made in the alpine regions (particularly Valais and the Emmental valley). They are said to carry a dense, velvety consistency with a deeply savory, nutty, and slightly sweet flavor profile that holds up remarkably well when melted.
As for the French, its raclette cheeses, predominantly hailing from the Savoie and Auvergne regions, tend to be slightly softer, creamier, and carry a more robust, pungent aroma with a fruity or earthy finish. The downside of all of these cheeses is their sporadic availability and their astronomic price (around $25 per pound (45€ per kg) or even more!)
As an alternative to that “dear” raclette, I discovered last week at Costco, the Whitney, a US-made alternative to these pricey specialty cheeses at $15 a pound. I just couldn’t believe it and was reasonably skeptical.The product is made by Jasper Hill Farm in Greensboro Bend, Vermont. Whitney is an award-winning, raw-milk raclette-style Alpine cheese. Its name is no other than Tim Whitney’s, a long-standing employee and pioneer affineur on the Jasper Hill team.
It’s a semi-firm, alpine-style, raw cow's milk (from the farm's own Ayrshire/grass-fed herd). It’s said to be aged for 3 to 6 months in the farm cellars at Jasper Hill. We tried it the other night and were pleasantly surprised.
Aside from its stark white appearance when it melts and some visible emulsion on the edges, it tasted good, we digested it very well and it might become an affordable alternative for us to its Alpine counterparts, as long as Costco keeps stocking it!







