This build-your-own Raclette board celebrates the classic Alpine cheese of Switzerland and France, traditionally made from cow’s milk, while highlighting Leelanau Cheese’s locally crafted version from Suttons Bay, Michigan, melted over a colorful spread of savory meats, crisp vegetables, and sweet bites for the ultimate shareable feast.
Note: Raclette cheese is best melted by heating slices in a dedicated tabletop raclette grill, under a broiler for 2–3 minutes until bubbly, or in a hot pan.
Raclette Toppings:
Ham: Boiled, smoked ham thinly sliced
Boiled mini potatoes: Sliced with homemade garlic butter and toppings of your choice
Garlic butter and bread: Spread some on bread like baguette or ciabatta to make garlic cheese bread
Salami: Not as common for Raclette (but kids love it)
Pickles: Opt for pickles that are less spicy, and more on the sweet side. Those mini pickles you can grab at the olive bar, and even olives, also love melted cheese
Fresh Pineapple: cut up with melted Raclette, is like pineapple pizza without the dough and sauce
Bell pepper: Cut up into small pieces, so it has a chance to soften a little before your cheese has a chance to burn
Crackers: Need we say more?
Onions: A classic sweet and savory pairing
Corn: Creates a sweet crunch to cut through the cheesy richness
Tomatoes: Diced and bite-sized
Marinated meats and seafood: pork, beef steak, and shrimp
Marinated mushrooms: mushroom lovers and foragers, delight!
Fresh Greens: Serve a fresh, green salad with raclette to help cleanse the palate
Photo by: Leelanau Cheese
