Raclette has become the favorite winter cheese for the French, with 38,000 tonnes sold annually in mainland France. This simple and convivial dish surpasses camembert sales and generates 430 million euros yearly. It benefits cow's milk producers, restaurateurs, and small appliance manufacturers.
Originating from ski resorts, raclette evenings have spread to cities and countryside alike over the winters. This cow's milk cheese, enjoyed from October to March, embodies a warm and easy-to-prepare tradition. Véronique Richez-Lerouge, a specialist in cheeses and labels, explains: “It’s a cheese par excellence for the season, just like mozzarella is for summer: winter is now associated with raclette.”
Ranked in the top 5 of the most consumed cheeses in France, raclette outpaces camembert but trails emmental, the year-round leader. Sales have surged by more than 50% between 2010 and 2025, according to Romain Le Texier, director of studies at the prospective division of the National Dairy Interprofessional Center. This economic success, valued at 430 million euros annually, particularly boosts small dairy producers.
Beyond family tables, raclette's popularity enhances restaurants and the small appliance industry tailored to its cooking. It highlights a shift in eating habits where seasonal products gain ground, strengthening local cheese production chains.