Thanks for the responses Looks like I will need to venture back to migros... managed to avoid them for quite a while now
the Emmi one is also available from farmy it seems, so may order from there.
In case anyone is wondering, my raclette melts around 50c or so according to the meat thermometer, and the top burns long before I can get the bottom of the little pan to 70-75c...
Regarding fondue, not done that yet (the issue with fondue I guess wouldn't just be the cheese - but also the kirsch/wine... and no, it doesn't evaporate... actually takes hours to evaporate all the alcohol from cooking food). That said, I'm happy to try making fondue with water instead of wine, and report back on results assuming I don't get kicked out of the country for heresy...
We actually never use kirsch when we make fondue. Just the cheese blend, cornstarch, garlic and white wine. Kirsch in fondue always has a weird chemical taste to me. Hard to describe, but the hubby and I both prefer it with white wine instead. And lots of garlic
I had a Swiss customer once who was clearly over 9 months pregnant. She wanted some young, soft raw blue sheeps milk cheese. I politely informed her that it was made from raw milk, she replied "oh my Dr say's that's OK. it's only if you're pregnant for the first time, aged 90 with health issues that you should avoid raw milk!"
But any very slight dangers that raw milk cheese might pose, if the cheese is over 6 months old, the dangers have all gone. (same as lactose, it is zero in cheeses that age).
But going back to the question, raw milk cheese will always have more complexity and flavour to it, but if you really are worried eating it, just get raclette from a supermarket, most will be pasteurised (and Swiss pasteurised supermarket cheese is still pretty good).
Yup, I akways found cheese and kirsch are 2 flaours that just fight. Use a splash of whisky instead, it's the perfect partner with cheese (especially hot, melted cheese!