Frederic Melton
Raclette is a semi-hard cow's milk cheese with a creamy, nutty, and slightly sweet flavour. It is distinguished by its mild flavour and well-rounded aroma, which comes from the herbs found in the meadows to the north of the Alps. Raclette is usually melted and served with potatoes, pickles, charcuterie, and garlic. It is a traditional Swiss dish, strongly associated with the Valais canton.
| Characteristics | Values |
|---|---|
| Type | Semi-hard cow's milk cheese |
| Texture | Melts well |
| Taste | Nutty, creamy, slightly sweet, salty, sour, fruity, herbal |
| Colour | Light yellow |
| Origin | Swiss |
| Preparation | Melted, smoked, grilled |
| Common accompaniments | Bread, potatoes, pickles, charcuterie, garlic, sausages, onions |
| Common substitutes | Gruyère, Appenzeller, Fontina, Emmentaler, Tilsit, Asiago, Jarlsberg, Gouda |
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What You'll Learn
- Raclette cheese is semi-hard, creamy, and slightly sweet
- Raclette is a Swiss dish of melted cheese, potatoes, and pickles
- Raclette cheese is traditionally melted by a fire and smoked
- Raclette cheese substitutes include Gruyère, Emmentaler, and Fontina
- Raclette cheese is made with pasteurised or unpasteurised milk
Raclette cheese is semi-hard, creamy, and slightly sweet
Raclette cheese is a semi-hard, creamy, and slightly sweet cheese that is often melted and served with potatoes and pickles. It is a Swiss cheese with a nutty, mild flavour and a well-rounded aroma. The cheese gets its name from the French word "racler", which means "scrape" or "peel", referring to the traditional method of preparing raclette by melting the cheese and scraping it onto a plate.
Raclette cheese is typically made with cow's milk, although it can also be made with sheep or goat milk. It is a semi-hard cheese, which means it has a slightly firmer texture than a soft cheese but is still relatively easy to melt. The cheese is often smoked, grilled, or melted near a fire, which gives it a unique aroma and flavour.
The classic way of preparing raclette involves placing half a wheel of cheese on a board near the embers of a fire and using a knife to scrape the melted cheese onto a plate. It can also be melted in a small pan on a tabletop stove or in an electric raclette oven. Raclette is often served as a casual meal, shared with friends or family, as it is a fun and interactive dish to enjoy together.
Raclette cheese is known for its creamy, slightly sweet taste, which pairs well with the potatoes, pickles, and other traditional sides. The cheese is also used in fondues, adding a unique flavour to the dish. While raclette cheese is not as common in the United States, it can be found in some specialty stores or purchased online.
Overall, raclette cheese is a delicious, semi-hard, creamy, and slightly sweet cheese that is perfect for melting and adding to a variety of dishes or enjoying on its own with traditional sides. It is a staple of Swiss cuisine and is loved for its unique flavour and texture.
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Raclette is a Swiss dish of melted cheese, potatoes, and pickles
While raclette can be made with various types of cheese, the classic version uses a semi-hard cow's milk cheese that is creamy and slightly sweet, with a mild flavour and a well-rounded aroma. This distinctive taste and texture are due to the aromatic herbs found in the meadows north of the Alps, where the cows that produce the milk for the cheese graze.
To prepare raclette, the cheese is melted, either over a fire or in a modern raclette oven, and then scraped onto a plate. It is typically served with boiled potatoes and pickles, but can also be enjoyed with charcuterie, roasted garlic, and onions. In some cases, it may be served on bread or with garlicky sausages and coarse-grained rolls.
Raclette is a casual meal, often enjoyed in a fun and social setting. It is not uncommon for guests to take turns melting cheese and scraping it onto plates, creating a convivial atmosphere around the table. Raclette is a staple food in Switzerland, particularly in the Valais canton, where some of the best raclette cheese is produced.
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Raclette cheese is traditionally melted by a fire and smoked
The history of raclette cheese can be traced back to the 12th century when "Bratchäs" or "bread cheese" was mentioned in writings from monasteries in Obwalden and Nidwalden. Bratchäs was a precursor to raclette, melted over an open fire and then stripped off onto a plate. The term "raclette" itself originates from the French word "racler," which means "scrape" or "peel." For centuries, it has been a staple food for mountain herdsmen living in the Alps and taking care of cows, as well as for Alpine farmers.
While the traditional method of melting raclette by a fire is authentic and creates a convivial atmosphere, it may not be practical for modern homes. As a more convenient alternative, electric tabletop raclette stoves have been introduced. These stoves allow for melting half a wheel of cheese at once and feature holders that secure the cheese blocks in place while they are heated from above. The melted cheese can then be scraped directly onto plates.
In addition to the traditional and modern methods of melting raclette by a fire or stove, there is also the common version of melting individual slices of cheese in small pans placed on tabletop stoves. This method typically involves using a raclette spatula, usually made of wood or plastic, to scrape the melted cheese onto plates. High-tech raclette ovens have also been developed, accommodating up to 12 people at once.
The process of melting raclette cheese is an integral part of the dining experience, often shared with friends or family. It is customary to keep eating portion after portion, and restaurants that serve raclette often offer unlimited servings. The social aspect of gathering around a fire or stove, melting the cheese, and scraping it onto plates creates a unique and enjoyable atmosphere for those partaking in the raclette tradition.
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Raclette cheese substitutes include Gruyère, Emmentaler, and Fontina
Raclette cheese is a Swiss cheese with a rich, creamy texture and a mild flavour. It is often melted and served with potatoes and pickles, or scraped onto a crusty baguette. While Raclette cheese is a delight, there are times when you might need to substitute it with another cheese. Fortunately, there are several alternatives that can deliver a similar experience, such as Gruyère, Emmentaler, and Fontina.
Gruyère, a popular substitute for Raclette, is a versatile cheese with a rich, nutty taste and a hint of sweetness. Its texture is slightly firmer and less creamy than Raclette, but it still melts beautifully. Gruyère is also widely available in most grocery stores, making it a convenient option.
Emmentaler, or Emmental, is another suitable replacement for Raclette. Like Raclette, it has Swiss origins and offers a buttery and slightly nutty taste. Emmentaler is known for its excellent melting properties, making it ideal for cooking and dipping. However, its texture is firmer than Raclette, so it may not have the same creaminess when melted.
Fontina, an Italian cheese, is another viable alternative to Raclette. It has a mild and delicate flavour profile with buttery and slightly fruity notes. While the taste may not be identical to Raclette, Fontina's creamy and meltable texture makes it an excellent choice for dishes that require a gooey and luscious cheese. Fontina is commonly used in fondues, gratins, and grilled cheese sandwiches.
Whether you choose Gruyère, Emmentaler, or Fontina as a substitute, each cheese will bring its unique characteristics to your dish, while still evoking the spirit of Raclette.
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Raclette cheese is made with pasteurised or unpasteurised milk
Raclette cheese is a semi-hard cow's milk cheese with a creamy, nutty, and slightly sweet flavour. It is often melted and served with potatoes, pickles, charcuterie, and garlic roasted potatoes. Raclette cheese is made with either pasteurised or unpasteurised milk.
Raclette cheese made with pasteurised milk is best suited for raclette ovens with small pans. This type of cheese can be heated to high temperatures and melted quickly, making it ideal for the small, individual portions typically served in raclette dishes. Pasteurised raclette cheese is convenient for modern cooking methods and is widely available.
On the other hand, unpasteurised raclette cheese has a distinct flavour and aroma due to the herbal and fruity notes from the flora in the Valaisian mountain and alpine regions. This type of cheese is traditionally prepared by placing a half or full wheel of cheese near an open fire and scraping the melted cheese onto a plate. It is a social and convivial experience, often enjoyed at festivals or in traditional restaurants in the Valais canton of Switzerland.
The choice between pasteurised and unpasteurised raclette cheese depends on personal preference and the desired cooking method. Pasteurised raclette cheese is more convenient and accessible, suitable for modern cooking appliances, and ideal for melting individual portions. In contrast, unpasteurised raclette cheese offers a unique flavour and aroma, best experienced through traditional preparation methods that involve melting larger quantities of cheese near an open fire.
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Frequently asked questions
Raclette cheese is a semi-hard cow's milk cheese with a creamy, nutty, and slightly sweet flavour. It is distinguished by a mild flavour and a well-rounded aroma.
Raclette cheese is typically served melted on bread, potatoes, pickles, charcuterie, and other sides. It is often served with garlic roasted potatoes, onions, and garlicky sausages.
Some substitutes for raclette cheese include Gruyère, Appenzeller, Fontina, Emmentaler, and Asiago.
