Andy Montoya
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, which are then served with boiled potatoes, or with bread in the case of street food. Raclette cheese is made from cow's milk and has a mild, nutty taste and excellent meltability. The best substitute for raclette cheese is Gruyère, which has a similar nutty flavour and is also commonly used in fondue. Other good substitutes include Emmental, Fontina, Comté, and Jarlsberg.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard |
| Colour | Light yellow |
| Flavour | Mild, nutty, creamy, slightly sour, herbal, fruity |
| Type of milk | Cow's milk |
| Melting capacity | High |
| Serving suggestions | Boiled potatoes, bread, vegetables, meat, cornichons, pickled onions, garlic, sausages, coarse-grained rolls, baguette, acidic drinks like wine, beer or tea |
| Health | High in protein, calcium and vitamin A, suitable for sensitive stomachs |
| Substitutes | Gruyère, Emmental, Fontina, Comté, Taleggio, Jarlsberg, Gouda, Tilsit, Asiago Pressato, Parmigiano-Reggiano, Harvarti, Cheddar |
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What You'll Learn
Raclette is a Swiss dish
Raclette is made by heating a round of raclette cheese, either in front of a fire or using a special machine, and then scraping the melted cheese onto diners' plates. The cheese can be placed on a board near the embers and softened, or melted using a special grill or raclette oven. The most common version involves melting individual slices of cheese in small pans on a tabletop stove.
Raclette cheese is typically made from cow's milk and has a light yellow colour. It has a mild, nutty taste and is famous for its excellent meltability. The cheese can be spiced up with ingredients like garlic, truffle, and peppercorns. A young Raclette will have a mellow and bright flavour that will become stronger as it ages.
When serving Raclette, it is typically accompanied by boiled potatoes, cornichons (pickled cucumbers), pickled onions, and bread. It can also be served with various beverages like black tea, warm drinks, or wine. In Valais, it is traditionally consumed with black tea as it is believed to aid digestion.
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Raclette cheese is made from cow's milk
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, which are then served with boiled potatoes, or with bread in the case of street food. Raclette cheese is made from cow's milk and has a light yellow colour. It is an unpasteurised milk-based cheese, with a creamy and smooth consistency. Raclette cheese is usually served melted, either in fondue or over food. The cheese can be melted using a special grill, or small pans in a tabletop stove.
Raclette cheese is often served with meats and vegetables, and is a popular dish in the Alpine countries of France, Italy, Germany, and Austria. The term "raclette" comes from the French word "racler", which means "to scrape". The dish has been enjoyed since medieval times, and was originally consumed by peasants in the mountainous Alpine regions of Switzerland.
The classic way of preparing raclette involves placing half a wheel of cheese on a board near a fire, then scraping the soft cheese onto a plate. This method of preparation creates a convivial atmosphere when shared with a group of people. Raclette cheese made with pasteurised milk is best for raclette ovens with small pans. However, if using unpasteurised raclette cheese, it is important not to heat the cheese for too long or too quickly.
Raclette cheese has a mild, nutty taste and is known for its excellent meltability. A young raclette will have a mellow and bright flavour that will grow stronger as it ages. The taste and melting capacity are what make it a famous cheese. To get the best restaurant-style raclette cheese flavour, it is recommended to use a young raclette.
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Raclette is mild and nutty
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, which are then served with boiled potatoes, or bread. Raclette cheese is usually served melted, either in fondue or over food. The cheese is often heated at a high temperature until melted and then scraped onto potatoes, vegetables, or bread. Raclette is mild and nutty, with a creamy and smooth consistency. It is made from cow's milk and is a light yellow cheese.
If you're looking for cheeses similar to Raclette, Gruyère is the closest match, with a similar melt and nutty flavour. It is commonly used in fondue and enjoyed with meat and vegetables. To get the same taste as Raclette, use a young Gruyère cheese, as its taste becomes much stronger as it ages. Another good substitute is Emmental, which melts wonderfully and has a mild flavour that complements fondue just like Raclette. Jarlsberg is another good alternative, with a subtly nutty flavour similar to Raclette. It is also usually enjoyed melted and is well-loved in fondues and grilled sandwiches.
Fontina is another cheese with a similar profile to Raclette. It is a creamy, semi-soft cheese with a strong flavour that makes it an excellent alternative for cheese boards. It melts splendidly, making it a good choice for cooking. It has a slightly nutty flavour that can uplift any dish it touches. Gouda is another option, with a mild, creamy flavour, although it is slightly sweeter than Raclette.
For a more intense flavour, Comté is a great substitute, offering a stronger, more complex flavour and a nutty and slightly sweet profile. It is a good choice for melting and also works well on a cheeseboard. 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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Raclette melts well
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, which are then served with boiled potatoes, bread, or other sides. Raclette melts well due to its creamy and smooth consistency, and its melting capacity is one of the factors that make it a famous cheese. Raclette is typically made from cow's milk and has a light yellow colour. It has a mild, nutty taste, and its flavour grows stronger as it ages.
To achieve the ideal, melty consistency, raclette is heated at a high temperature until a layer of hot, melted cheese forms. This melted cheese is then scraped off onto potatoes, vegetables, or bread. The traditional method involves placing half a wheel of raclette cheese near a fire and using a knife to scrape the melted cheese onto a plate. Modern methods include using electric tabletop raclette stoves or small pans placed in a tabletop stove.
When selecting a substitute for raclette, it is important to consider its melting capacity. Gruyère is often recommended as the closest substitute, as it has a similar melt and nutty flavour, making it perfect for fondue or grilling. It is also commonly used in similar dishes as raclette, such as with meat and vegetables. Young Gruyère is softer and melts better, so it is a better substitute for raclette than aged Gruyère.
Other recommended substitutes for raclette include Emmental, Fontina, Comté, and Jarlsberg. These cheeses melt well and have similar flavours or textures to raclette. However, it is worth noting that while Emmental and Raclette have similar flavours, Emmental is a semi-hard cheese, making it more difficult to melt than Raclette.
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Raclette is best served with an acidic drink
Raclette is a Swiss dish that is typically served with melted raclette cheese, meat, and vegetables. The cheese itself has a mild, nutty taste and is famous for its meltability. While raclette is delicious, it is quite fatty, and a little acidic drink will help to cut through the fat and prevent the cheese from drying out your mouth.
White wine is the typical pairing for raclette, and it is known for its ability to counteract the fat of the cheese thanks to its acidity. A white wine that is not too dry is a good choice to match the fat of the raclette. Riesling, for example, is a good option as it has a good acidity level and is light and refreshing. If you are serving a sweeter white wine, it is best to serve it chilled so that it does not taste too sweet. Champagne is another light and refreshing option that pairs well with raclette.
Red wine can also be served with raclette, and it is recommended to choose a red that is not too tannic. Wines from the Savoie region of France, such as Chignin or Jongieux, will go well with the hams, potatoes, and charcuterie that are typically served with raclette. Pinot Noir from Bourgogne is another good option, with its hints of spice.
If you are looking for a non-alcoholic option, black tea is a perfect pairing with raclette. The herbaceous notes and slight bitterness of black tea will complement the cheese without overwhelming it. Tea is also more hydrating than wine and better for digestion.
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Frequently asked questions
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, which are then served with boiled potatoes, or bread.
Raclette has a mild, nutty taste and is famous for its meltability. It is made from cow's milk and is a light yellow cheese.
Some good substitutes for Raclette include Gruyère, Emmental, Fontina, Comté, and Jarlsberg.
Raclette is traditionally prepared by placing half a wheel of cheese on a board near a fire and using a knife to scrape the melted cheese onto a plate. Modern methods involve using an electric tabletop grill with small pans to melt the cheese.
