Randy Chandler
Raclette is a semi-soft cheese made from cow's milk. It is known for its strong, pungent smell, which has been compared to socks, sweaty feet, and barnyards. The cheese is wrapped in a rind, which contributes to its smell and flavour. While some people find the odour off-putting, it is said to disappear when the cheese is melted. Raclette is traditionally melted over an open flame and served with boiled potatoes and pickles.
| Characteristics | Values |
|---|---|
| Aroma | Pungent, barnyard-like, stinky, strong, sweaty, nutty, earthy, like feet, like socks |
| Odor source | Washed rind, aging process, wrapping |
| Odor disappearance | Cheese melted next to an open flame |
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What You'll Learn
Raclette cheese is semi-soft and made from cow's milk
Raclette cheese is traditionally produced in the French and Swiss Alps, specifically in the Swiss canton of Valais, where it is made from the milk of cows grazing on alpine meadows. The cows used for producing raclette cheese are typically of the Eringer breed, which graze on fresh meadow grass in the summer and meadow hay during the winter. This high-quality milk forms the foundation of superior raclette cheese, contributing to its unique flavour and texture.
Raclette cheese has a semi-soft texture and a creamy, nutty flavour. It is known for its excellent melting properties and is often melted and scraped over boiled potatoes, cornichons, and other accompanying dishes. The traditional way to eat raclette is to melt the cheese next to an open flame and scrape the silky globs of melted cheese onto boiled potatoes and pickles. This process of heating the cheese reduces its pungent odour, making it milder and sweeter, similar to fresh mozzarella.
Raclette cheese is usually made into large disks, about 3 inches thick and 13 to 17 inches in diameter, weighing between 13 and 17 pounds. It has a thin, brownish-orange edible rind and a pale yellow interior with scattered small holes. The cheese is aged for three to six months, during which it is washed and turned at regular intervals to develop its distinctive flavour and texture.
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The cheese is wrapped in plastic, which can make the rind smell like feet
Raclette cheese is a semi-soft cheese made from cow's milk. It is a washed-rind cheese, which means it is moistened with a salt-brine during the aging process. This process allows certain bacteria to grow, giving washed-rind cheeses their distinct "stinky" smell and taste. In fact, raclette cheese is often described as having a pungent aroma, which some have likened to dirty sweat clothes or socks.
The cheese is typically packaged in plastic wrap or cryovac, which can negatively impact its smell. This type of packaging holds too much moisture in, causing the rind to become wet. A dry washed rind has an earthy, pleasant smell, whereas a wet one can smell like feet. The plastic wrapping prevents the cheese from breathing, causing the foot-like odour to permeate the rest of the cheese.
The traditional way to eat raclette is to melt the cheese and scrape it over boiled potatoes and pickles. However, some people do enjoy eating raclette cold, despite its strong smell. When melted, the infamous odour of raclette cheese disappears, and the cheese becomes creamy and mild in flavour.
If you find the smell of your raclette cheese particularly offensive, it may be worth checking how it was packaged. A wet rind caused by plastic wrapping could be the culprit, and this variety of cheese may not be to your taste.
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Raclette has a barnyard, stinky smell
Raclette cheese is famous for its strong, pungent smell. The cheese is semi-soft and made from cow's milk, and its distinctive odour comes from the washing of the rind during the aging process. This technique encourages the growth of certain bacteria, giving raclette its characteristic "stinky" smell.
The smell of raclette cheese has been described in various ways, with some people finding it off-putting. One person likened the smell to that of a dead animal, while others have compared it to sweaty socks or stinky feet. The cheese's aroma is so potent that it can be detected from yards away, as reported by someone who encountered it at a Christkindl Mrkt in Grand Rapids, Michigan.
The French and Swiss Alps are known for their raclette dishes, and the cheese is often melted and served with boiled potatoes, cornichons, and ham. Despite its strong smell, raclette is described as having a mild and sweet taste when melted, resembling fresh mozzarella.
The rind of the raclette cheese is particularly odorous, and improper wrapping can cause its smell to permeate the entire cheese. A dry washed rind has an earthy and pleasant aroma, while a wet one can smell like feet. The wrapping plays a crucial role in maintaining the optimal moisture level and preventing the rind's smell from spreading to the rest of the cheese.
Raclette cheese is a unique delicacy, and while its smell may be intense, many people enjoy its complex taste and creamy texture.
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The cheese is pungent due to its washed-rind aging process
Raclette cheese is known for its pungent aroma, often described as "stinky". This distinct smell is due to its washed-rind aging process, which involves moistening the rind with a salt brine during the aging process. This technique creates an environment conducive to the growth of certain bacteria, resulting in the cheese's strong odour.
The washed-rind aging process is a traditional method used in the production of Raclette cheese, which originates from the mountainous regions of Switzerland and France. This process not only contributes to the cheese's pungent smell but also gives it a unique flavour that is beloved by many. While some may find the aroma off-putting, it is a signature characteristic of Raclette cheese.
The strength of the smell in Raclette cheese can vary depending on factors such as the wrapping and storage conditions. For example, when Raclette cheese is packaged in plastic wrap or cryovac, it can retain too much moisture, causing the rind to develop an unpleasant odour that can permeate the entire cheese. A dry washed rind, on the other hand, has a more pleasant, earthy aroma.
The rind of Raclette cheese plays a significant role in the overall smell and flavour of the cheese. Some people choose to cut away the rind before consumption, as it can have a stronger smell and taste compared to the inner cheese. However, the rind is not meant to be consumed and is typically removed before eating.
Overall, the pungent odour of Raclette cheese is a result of the washed-rind aging process, which fosters the growth of specific bacteria and gives the cheese its distinctive smell and taste. While the aroma may be intense, it is a beloved characteristic of this traditional Swiss and French cheese.
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Raclette cheese is traditionally melted over boiled potatoes and pickles
Raclette cheese is a semi-soft, semi-firm washed-rind cheese made from cow's milk. It is known for its pungent aroma, which some describe as barnyard-like or similar to sweaty socks. However, despite its strong smell, raclette is a popular ingredient in Alpine cuisine, particularly in Switzerland and France. The cheese is often melted and scraped onto plates, creating a rich, creamy texture that complements the boiled potatoes and tangy pickles traditionally served alongside it.
The traditional way of preparing raclette involves melting a half or quarter wheel of cheese near an open flame, such as a fireplace or bonfire-heated boulder. As the cheese melts, it is scraped onto plates and served with boiled potatoes, sliced country ham, bundnerfleisch (Swiss air-dried beef), pickled onions, and cornichons. This method of preparation is said to tame the strong aroma of the cheese, transforming it into a mild and sweet dish.
Today, modern conveniences such as electric raclette melters and ovens are commonly used to melt the cheese. To prepare raclette using an oven, one must preheat oven-proof plates inside the oven to a temperature of 500 degrees Fahrenheit. Slices of raclette cheese are then arranged on the hot plates, causing the cheese to sizzle and melt. Boiled potatoes and pickles are added to the melted cheese before serving.
While the classic combination of melted raclette cheese with boiled potatoes and pickles is well-loved, there are endless variations to this traditional dish. Grilled onions, peppers, cooked cherry tomatoes, chopped bacon, grilled sausages, and grilled onions are just a few examples of additional ingredients that can be paired with raclette cheese. The versatility of raclette allows individuals to experiment with different flavours and ingredients, making it a fun and interactive meal to share with friends and family.
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Frequently asked questions
Yes, raclette cheese is known for its strong, pungent smell. Some have described it as smelling like socks, sweaty, or stanky. However, others have described the smell as earthy, nutty, or sweet.
Raclette cheese is a washed-rind cheese, which means it is moistened with a salt brine during the aging process. This technique allows certain bacteria to grow, giving the cheese its distinct "stinky" smell and taste.
Yes, melting raclette cheese can help reduce its strong odor. The traditional way to eat raclette is to melt the cheese and scrape it over boiled potatoes, meats, and other dishes. Once melted, raclette cheese becomes creamy and mild in flavor, with some describing it as having fruity notes.
