Kamil Perry
Raclette is a Swiss dish that involves melting cheese and scraping it onto boiled potatoes, charcuterie, and other foods. The cheese used for raclette is typically a semi-hard cow's milk cheese from Switzerland or France, though it can also be made with buffalo, sheep, or goat milk. It is distinguished by its aromatic smell and excellent melting properties. While traditional raclette cheese is a common choice, other types of Swiss cheese such as Emmental or Gruyère can also be used, as well as other melting cheeses such as cheddar or Gouda. Smoked raclette cheese and blue cheese varieties are also popular. Raclette dinners often include grilled vegetables, sausages, and cured meats cooked on the grill, with white wine or light beer as a beverage.
Cheese for Raclette Grill
| Characteristics | Values |
|---|---|
| Cheese Type | Raclette, Comté, Gruyère, Emmentaler, Rahmtaler, Fontina Valle d'Aosta, Gorgonzola, Cheddar, Gouda, Swiss, Smoked |
| Cheese Texture | Semi-hard |
| Milk Type | Cow, Buffalo, Sheep, Goat |
| Flavours | Mild, Smoked, Blue Cheese, Peppercorns, Chilli, Garlic |
| Accompaniments | Boiled Potatoes, Bread, Pickles, Cured Meats, Charcuterie, Grilled Vegetables, Sausages, Beef Fillet |
| Beverage Pairing | Dry White Wine, Light Beer |
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What You'll Learn
- Raclette cheese types: Raclette, Comté, Gruyère, Emmentaler, Rahmtaler, Fontina Valle d'Aosta, tomme
- Raclette cheese alternatives: Cheddar, Gouda, Gorgonzola, sheep or goat milk cheese
- Raclette cheese preparation: Melt thick slices in small pans, scrape onto boiled potatoes
- Raclette sides: Cured meats, cornichons, pickled onions, grilled vegetables, sausages
- Raclette drinks: Dry white wine or light beer
Raclette cheese types: Raclette, Comté, Gruyère, Emmentaler, Rahmtaler, Fontina Valle d'Aosta, tomme
Raclette cheese is a semi-hard cow's milk cheese from the French and Swiss Alps. It is commonly used to make the dish of the same name, where the cheese is heated and melted onto boiled potatoes and charcuterie.
While Raclette cheese is the traditional choice, other cheeses can be used to make the dish, including:
- Comté
- Gruyère
- Emmentaler
- Rahmtaler
- Fontina Valle d'Aosta
- Tomme
These cheeses are all similar in consistency to Raclette, and melt well, which is key to the Raclette dish. However, you can experiment with different cheeses to find what you like, as any cooked and pressed cheese will work. For example, some people have used cheddar, gouda, gorgonzola, and even smoked cheeses.
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Raclette cheese alternatives: Cheddar, Gouda, Gorgonzola, sheep or goat milk cheese
While Raclette cheese is a popular choice for a Raclette grill, there are several alternatives with a similar melting capacity that you can use. Here are some options:
Cheddar
Cheddar is a firm, cow's milk cheese with a fat content of 45-50%. It has a creamy consistency with few holes and can range in colour from white to yellow or orange. Cheddar has acidic and nutty flavours. However, as an uncooked curd cheese, it may not melt as well as other options and can become greasy.
Gouda
Gouda is a mildly sweet, cow's milk cheese that melts nicely. It has a fat content of around 45% and is available in balls, cylinders, or bars. Its mild and slightly salty flavour makes it versatile and pairs well with various dishes.
Gorgonzola
Gorgonzola is a soft, crumbly cheese made from cow's milk. It has a fat content of at least 48% and features blue-green veins and a reddish rind. Its flavour ranges from aromatic to sharp and rich, making it a distinctive choice.
Sheep or Goat Milk Cheese
Sheep and goat milk cheeses tend to have a more tangy and sharp flavour profile than cow's milk cheeses. They often have a higher fat content, resulting in a creamier texture. While they may not be as mild as Raclette, they can still make excellent melting cheeses for a Raclette grill.
When choosing an alternative to Raclette cheese, it is important to consider the melting capacity and flavour of the cheese. Younger cheeses tend to melt better and have a milder taste. Additionally, some harder Swiss cheeses, like Appenzeller, can be good substitutes, but they may not be as soft and smooth as Raclette. Ultimately, feel free to experiment with different cheeses and find the ones you enjoy most for your Raclette grill.
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Raclette cheese preparation: Melt thick slices in small pans, scrape onto boiled potatoes
Raclette is a traditional Swiss dish made of melted cheese served with boiled potatoes, pickles, cured meats, and other accompaniments. The name "Raclette" is used for both the type of Swiss cheese and the Swiss dish itself. Raclette cheese is a semi-hard cheese made from cow's milk. It is commonly sold in slices or small wedges in grocery stores.
To prepare Raclette cheese for the dish, thickly slice the cheese (less than 1 cm in thickness). The cheese slices are then melted in small pans called "coupelles", which are placed under the heating element of a tabletop grill. A raclette spatula, made of wood or plastic, is traditionally used to scrape the melted cheese onto boiled potatoes.
It is important to note that Raclette cheese is not meant to be eaten raw. When melted, the cheese should have a gooey, slab-like consistency. The mild varieties of Raclette cheese have a characteristic pungency, so it is a dish suited to cheese lovers.
While Raclette cheese is the traditional choice, other types of Swiss cheese, such as Emmental or Gruyere, can also be used. Additionally, other cheeses like Cheddar, Gouda, Gorgonzola, and smoked Swiss are suitable alternatives, as long as they melt well.
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Raclette sides: Cured meats, cornichons, pickled onions, grilled vegetables, sausages
Raclette is a semi-hard or semi-soft cow's milk cheese from the French and Swiss Alps. It is commonly used to make a dish of the same name, which involves melting the cheese and scraping it over boiled potatoes, sliced charcuterie, and other sides.
When it comes to sides to serve with Raclette, cured meats, cornichons, pickled onions, grilled vegetables, and sausages are all excellent options:
Cured Meats
Cured meats such as salami, prosciutto, and dry-cured meats are a traditional accompaniment to Raclette. These meats can be served cold as part of a charcuterie board or grilled. For example, prosciutto-wrapped asparagus or thinly sliced bacon grilled with asparagus are delicious options.
Cornichons
Cornichons, or mini gherkins, are a popular side dish for Raclette due to their acidity, which helps balance the richness of the cheese. They are often served alongside other pickled vegetables, such as onions, carrots, and cauliflower.
Pickled Onions
Pickled onions are another classic side to serve with Raclette. They provide a sharp, pickled flavor that pairs well with the melted cheese. Chopped onions can also be sprinkled over the melted cheese on bread.
Grilled Vegetables
Grilled vegetables, such as cauliflower, asparagus, potatoes, corn, and Brussels sprouts, are excellent pairings with Raclette. Potatoes, in particular, are a classic side, and can be boiled, roasted, or grilled before being topped with melted Raclette cheese.
Sausages
Grilled sausages or bratwurst are a great pairing with Raclette. They can be served alongside the melted cheese and other sides, or grilled and topped with the melted cheese. Sausages can also be cooked in batches and distributed to guests to avoid everyone handling raw meat.
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Raclette drinks: Dry white wine or light beer
Raclette is a semi-hard cow's milk cheese from the French and Swiss Alps. The dish is made by melting the cheese and scraping it onto boiled potatoes, sliced charcuterie, and other sides. The best cheeses for raclette are mild, soft, and melt easily into gooey slabs. Raclette cheese, Comté, Gruyère, and Emmentaler are traditional, but you can also use cheddar, gouda, gorgonzola, or basically any cheese you like.
To drink with raclette, most sources recommend wine, specifically dry white wine. A dry white wine is said to counteract the fat of the cheese with its acidity and reduce the oily aspect of melted cheese. Local wines from the Savoie region, such as Roussette de Savoie, Chignin, or Jongieux, are ideal. Wines from Alsace, such as Riesling or Pinot Blanc, are also recommended for their ability to enhance both melted cheese and charcuterie. Other recommended white wines include appellations from the Loire Valley, such as Cheverny and Mont-Louis-sur-Loire, or local appellations like Apremont and Chignin-Bergeron from Savoie. If you prefer red wine, fruity varieties with light tannins, such as Pinot Noir and Gamay, are ideal to pair with the melted cheese of raclette. Recommended red wines include Beaujolais 100% Gamay from Domaine Saint-Pré and a 100% Mondeuse cuvée from the Savoie region.
If you're looking for something other than wine, light-coloured beer with golden colours and low alcohol content can also be a good pairing with raclette, especially if using traditional cheese. A mild cheese is best accompanied by a mild beer, as a beer that is too aromatic or bitter could mask the flavours of the mild cheese. A Pilsner from the Brasseurs Savoyards or a wheat beer with moderate bitterness and citrus flavours, including lemon, can be good choices.
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Frequently asked questions
Raclette is a traditional Swiss dish made of melted cheese served with boiled potatoes, pickles, and cured meats. It is also the name of the type of Swiss cheese used in the dish.
Raclette is a semi-hard cow's milk cheese from the French and Swiss Alps. It is matured for at least three months and is made from raw or pasteurised milk without any additives.
Raclette cheese is the traditional choice for a raclette grill, but other Swiss cheeses like Emmental or Gruyere can also be used. In fact, any cheese that melts nicely can be used, such as cheddar, gouda, gorgonzola, or smoked Swiss.
Raclette cheese is typically served with boiled potatoes, cornichons, and pickled onions. It can also be served with grilled vegetables, cured meats, or sausages. A dry white wine or light beer pairs well with the cheese.
