Andy Montoya
Raclette is a semi-hard cheese that originated in Switzerland and is usually melted and served with potatoes, cornichons, pickled onions and other accompaniments. The best raclette cheese is made from raw cow's milk and has a natural rind. Raclette cheese made using pasteurised milk is best for raclette ovens with small pans. Raclette du Valais AOP is a traditional variety made using Valaisian unpasteurised milk. It has a fresh, milky flavour, combined with a slightly sour taste dominated by herbal and fruity notes. If you can't get your hands on Raclette cheese, Jasper Hill Highlander, Vacherin Fribourgeois or Morbier are good alternatives.
| Characteristics | Values |
|---|---|
| Type | Raclette is a semi-hard cheese |
| Origin | Switzerland |
| Texture | Creamy when melted |
| Flavor | Nutty, slightly tangy, salty |
| Milk | Cow's milk, raw or pasteurized |
| Rind | Natural |
| Additives | None |
| Aging | Matured for at least three months |
| Melting | Melts into gooey slabs |
| Accompaniments | Potatoes, pickles, boiled potatoes |
| Drinks | Swiss white wine, tea |
| Alternatives | Vacherin Fribourgeois, Morbier, Velveeta, Smoked cheese, Buffalo, Sheep, Goat milk |
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What You'll Learn
Raclette cheese: nutty, tangy, creamy, and made from raw cow's milk
Raclette is a semi-hard cheese that originated in Switzerland. It is usually melted and served with potatoes, cornichons, pickled onions, and other accompaniments. The cheese is traditionally melted in a special appliance called a raclette grill, which has a heating element and a surface for melting the cheese. The most common version of raclette involves melting individual slices of cheese in a small pan, which is placed in a tabletop stove.
Raclette cheese is widely available at specialty cheese shops, gourmet food stores, and some large grocery stores. It can also be purchased online through food retailers or specialty cheese websites. When buying raclette cheese, it is best to look for a high-quality, authentic Swiss raclette, which is made from raw cow's milk and has a natural rind. This type of raclette cheese is distinguished by its nutty, tangy, and creamy characteristics.
If you can’t find Swiss Raclette, you can try Vacherin Fribourgeois or Morbier. Other types of raclette-style cheeses are also available, but they may not have the same flavor and texture as authentic Swiss raclette. Raclette made from buffalo, sheep, or goat milk is also an option. This traditional semi-hard cheese from the Valais is still produced in accordance with a recipe that has been passed down through generations.
When preparing raclette, it is important to note that raclette cheese made using pasteurised milk is best for raclette ovens with small pans. In the case of unpasteurised raclette cheese, make sure that the cheese isn’t heated up for too long or too quickly. If you aren’t going to use a fireplace for melting the cheese, remove the rind and cut it into thin slices that can be melted on a non-stick pan in the oven or toaster oven.
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Swiss Gruyère and Emmentaler
Swiss Gruyère is a hard cheese, aged for at least six months and up to 24 months. It has a creamy and nutty flavour when young, and becomes more earthy and grainy with age. Gruyère is a good melting cheese, and it is often melted in fondue.
Emmentaler is another Swiss cheese that is suitable for raclette. It is a semihard Alpine cow's milk cheese, native to the Swiss Alps, but also produced on the French side of the Alps, as well as in the US. Emmentaler has exceptional melting properties, and is traditionally served in fondue and raclette dinners, where it is melted and scraped over boiled potatoes. The word raclette is derived from the French word racler, which means "to scrape".
Raclette cheese is widely available at specialty cheese shops, gourmet food stores, and some large grocery stores. It can also be purchased online. However, when buying raclette cheese, it is best to look for a high-quality, authentic Swiss raclette, which is made from raw cow's milk and has a natural rind.
The raclette dinner is a casual meal. The cheese is melted in a small pan, which is placed in a tabletop stove. The melted cheese is then scraped onto a plate, and eaten with potatoes and pickles. Raclette cheese made using pasteurised milk is best for raclette ovens with small pans. In the case of unpasteurised raclette cheese, care should be taken not to heat the cheese for too long or too quickly.
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French Comte
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, which are then served with boiled potatoes, cornichons, and pickled onions. Raclette cheese is typically a full-fat, semi-hard cheese made from raw or pasteurised cow's milk. It is distinguished by its aromatic smell and outstanding melting properties.
When preparing raclette, it is important to note that if you are not using a fireplace to melt the cheese, it is best to remove the rind and cut it into thin slices that can be melted on a non-stick pan in the oven or toaster oven. The potatoes should be small new potatoes boiled in their jackets, and it is recommended to cook them just before serving to keep them warm.
While Swiss raclette cheese is the most traditional option, French Comte is a wonderful alternative that captures the essence of the dish. The emphasis in raclette dining is on relaxed and social eating, so feel free to experiment with different cheeses and find what you enjoy the most!
In addition to French Comte, there are some other variations of raclette cheese that you can try. Raclette du Valais AOP is a traditional semi-hard cheese made with unpasteurised milk from the Valais region. It has a fresh, milky flavour with slightly sour notes from the rich flora of the Valaisian mountain and alpine region. You can also find raclette cheese made with buffalo, sheep, or goat milk, which offers a unique twist on the classic dish.
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Smoked cheeses
The best cheese for raclette is often considered to be raclette cheese itself, which is a melty, ripened Swiss cheese with a nutty aroma and flavour. It is usually served melted, either in fondue or over food. However, raclette cheese can be difficult to find, so there are plenty of alternatives with similar meltability and flavour profiles.
When choosing a cheese for raclette, it is important to consider the three key characteristics of gastronomic trifecta: flavour, meltability, and aroma. The cheese should have a blend of earthy, nutty, and slightly savoury notes, and it should melt smoothly and evenly.
One popular alternative to raclette cheese is Gruyère, which has a similar nutty flavour and is made using similar processes. A young Gruyère cheese melts beautifully and is commonly used in fondue, making it a great substitute for raclette cheese. However, as Gruyère ages, its taste becomes much stronger, so it may not be as suitable as a substitute for raclette cheese.
Another option for raclette is smoked cheese, which can add a delicate smoky flavour to the dish. Smoked Swiss Raclette, for example, is a Swiss mountain cheese that is smoked after making using a wood fire. This type of Raclette cheese is available in rectangular wedges, perfect for melting pans. Smoked cheeses, in general, can be delicious options for raclette, adding a new flavour dimension to the traditional dish.
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Goat, sheep, or buffalo milk cheeses
Raclette is a semi-hard cheese with a mild flavour and a well-rounded aroma. It is traditionally melted by the fire and served by scraping the soft cheese directly onto a plate. The cheese can also be sliced and melted in a small pan on a tabletop stove. While raclette is traditionally made with cow's milk, it can also be made with goat, sheep, or buffalo milk.
Goat, sheep, and buffalo milk cheeses can be excellent alternatives to the traditional cow's milk raclette. These cheeses offer unique flavours and characteristics that can enhance the raclette experience.
Goat milk cheeses tend to have a tangy, sharp, and creamy flavour that can add a distinct tanginess to the raclette. Sheep milk cheeses, on the other hand, are known for their creamy and nutty flavours, which can contribute a rich and indulgent taste to the dish. Buffalo milk cheeses, such as Inglewhite Buffalo Milk Cheese, have a strong flavour similar to cheddar or Parmesan. They melt well and are perfect for creating a delicious cheese sauce for raclette.
When choosing a goat, sheep, or buffalo milk cheese for raclette, it is important to consider the melting properties of the cheese. The cheese should melt easily into gooey slabs without becoming greasy or lumpy. Experimenting with different cheeses is encouraged to find the perfect one for your taste preferences.
In addition to the type of milk used, raclette cheese can be customised to suit various tastes. It can be made with either pasteurised or unpasteurised milk, and it can be plain, smoked, or seasoned with various ingredients such as garlic, red pepper, peppercorns, chilli, or onions.
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Frequently asked questions
Raclette is a semi-hard cheese that originated in Switzerland. It is usually melted and served with potatoes, pickles and other accompaniments.
When buying raclette cheese, look for a high-quality, authentic Swiss raclette, which is made from raw cow's milk and has a natural rind. Other types of good melting cheeses are also available, such as Gouda, Vacherin Fribourgeois, Morbier, and Velveeta.
The cheese is traditionally melted in a special appliance called a raclette grill, which has a heating element and a surface for melting the cheese. Alternatively, you can use a toaster oven, non-stick pan, or broiler to melt the cheese.
