Andy Montoya
Raclette is a Swiss dish that involves melting a wheel of cheese and scraping the melted layer onto bread, vegetables, or meat. The dish is said to have originated in the canton of Valais in Switzerland, where cow herders would carry cheese with them when moving cows to or from pastures in the mountains. In the evening, the cheese would be placed next to a campfire to soften before being scraped and eaten. Today, raclette is served in select French and Italian restaurants across the world, with videos of the melting cheese frequently going viral due to its seductively gooey nature.
| Characteristics | Values |
|---|---|
| Name | Raclette |
| Origin | Switzerland |
| Ingredients | Semi-hard cow's milk cheese |
| Flavour | Rich and nutty |
| Shape | Wheel |
| Preparation | Melted and scraped |
| Accompaniments | Bread, vegetables, meat, boiled potatoes, roasted potatoes, cornichons, pickled onions, thyme-roasted asparagus, cherry tomatoes, baguette, arugula salad |
| Popularity | Viral videos, specialty restaurants |
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What You'll Learn
Raclette, a Swiss dish
Raclette is a Swiss dish that originated in the canton of Valais in Switzerland. It is made by heating a giant wheel of cheese and scraping off the melted parts to be served with boiled potatoes, bread, vegetables, or meat. Raclette cheese is known for its rich and nutty flavor. The dish is said to have been created centuries ago when French-speaking shepherds of Valais would bring non-perishable food like potatoes and cheese with them to the Swiss Alps. In the evening, they would place the cheese next to a campfire to soften before consuming it. This method of consumption is attested in Valais since 1574. The term "raclette" itself is French for "scrape", referring to the method of scraping off the melted cheese.
Raclette gained national and international popularity from the 1964 National Exhibition. Today, it is commonly served in restaurants with an electric table-top grill with small pans, known as coupelles, in which slices of raclette cheese are melted. The cheese is then scraped onto the other ingredients and served. In Valais, raclette is traditionally served with potatoes, cornichons (pickled cucumbers), pickled onions, and black tea or other warm beverages. It may also be accompanied by Fendant wine, a variety of white wine.
Raclette has also gained popularity in other Alpine countries such as France, Italy, Germany, and Austria. It is often served as street food, with bread instead of potatoes. The dish can be easily prepared at home as well, with the help of a raclette cheese melter or a simple flame to melt the cheese before scraping it onto the other ingredients.
Raclette is a simple yet indulgent dish that has become a beloved part of Swiss cuisine and culture. Its interactive preparation and melting, gooey texture have made it a popular choice for diners worldwide, spreading beyond Switzerland's borders to delight cheese lovers everywhere.
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Raclette cheese melting methods
Raclette is a traditional Swiss dish of melted cheese, often served with boiled potatoes, cornichons (pickled cucumbers), pickled onions, cured meats, and bread. It is said to have originated in the canton of Valais, Switzerland, where cow herders carried cheese with them when moving cows to and from pastures in the mountains. In the evening, they would place the cheese near a campfire to soften and then scrape it onto bread.
Today, raclette cheese is commonly melted using various methods, including:
Traditional Method
The traditional way of melting raclette cheese involves placing a large chunk of cheese near a fire and scraping the melted cheese onto a plate. This method has been used for centuries and is still practised today, especially in Swiss restaurants, where a large machine is used to heat one side of a massive half-round of cheese.
Table-Top Raclette Grill
A modern approach to serving raclette involves using an electric table-top grill with small pans, known as coupelles, in which slices of raclette cheese are melted. This method allows diners to melt cheese as needed and is a popular option for social gatherings.
Oven or Broiler
Raclette can also be made at home in an oven or under a broiler. Slices of cheese are placed under the broiler and watched closely as they melt, bubble, and turn golden brown. The melted cheese is then served with roasted vegetables and accompaniments such as cured meats and bread. This method creates a cosy dining experience and is perfect for spending quality time with loved ones.
Induction Hot Plate
An induction hot plate can be used to melt raclette cheese by setting the temperature to around 250 degrees. This method allows for additional cheese to be prepared at the table and offers flexibility in cooking techniques.
Regardless of the melting method chosen, raclette is a versatile and interactive dish that encourages socialisation and provides a unique dining experience.
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Raclette's history
Raclette is a Swiss dish of melted cheese that is typically served with boiled potatoes, bread, vegetables, or meat. The dish originated in the canton of Valais in Switzerland and is said to have been created centuries ago when French-speaking shepherds of Valais would bring non-perishable food, including potatoes and cheese, with them to the Swiss Alps. Traditionally, cow herders would place cheese next to a campfire for softening before scraping the melted portion onto bread. This practice of melting raclette-type cheese in front of a fire in Valais has been recorded since 1574.
In the German-speaking part of Switzerland, the dish was known as Bratchäs or Bratkäse, meaning "roasted cheese". Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg in Switzerland, as well as Savoie and Haute-Savoie in France.
Raclette gained national and international popularity following the 1964 National Exhibition. Today, it is commonly served using an electric table-top grill with small pans, known as coupelles, in which slices of raclette cheese are melted. Raclette cheese itself is made from cow's milk and has a semi-hard texture and a rich, nutty flavor. It is often shaped into a giant wheel and sliced before being held over an open flame or another heat source to melt. Once a layer of cheese has melted, it is scraped onto the accompanying food.
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Raclette's popularity
Raclette is a Swiss dish that has gained popularity beyond its native country and is now trending in various parts of the world. It is a semi-hard cow's milk cheese with a rich and nutty flavor, commonly shaped into a giant wheel. The cheese is heated in front of a fire or by a special machine, and once melted, it is scraped onto diners' plates, typically over boiled potatoes. Raclette is said to have originated in the canton of Valais in Switzerland, where cow herders would carry cheese with them when moving cows to and from mountain pastures. In the evening, they would place the cheese next to a campfire to soften it before scraping it onto bread.
The dish's rise in popularity can be attributed to its visual appeal as much as its taste. Videos and images of the melting cheese have frequently gone viral, showcasing its gooey and seductive nature when scraped from the wheel. Raclette has become a trendy option for foodies and those seeking an immersive dining experience. It is also a versatile dish, with various accompaniments such as cornichons (pickled cucumbers), pickled onions, ham, salami, and other cured meats, making it suitable for different tastes and dietary preferences.
Raclette's growing fame has also led to the emergence of raclette grills, special tabletop grills that allow individuals to melt their own slices of cheese to their desired consistency. These grills have become popular for hosting raclette dinner parties, where guests can assemble their chosen ingredients and melt the cheese to their liking, creating a fun and interactive culinary experience. The social aspect of sharing and customizing the dish further contributes to its popularity.
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Raclette's typical accompaniments
Raclette is a traditional Swiss dish of melted cheese, typically served with boiled potatoes and other accompaniments. The name comes from the French word "racler", which means "to scrape". The dish originated in the canton of Valais in Switzerland, where cow herders would carry cheese with them when moving cows to and from pastures in the mountains. In the evening, they would place the cheese near a campfire to soften it before scraping it onto bread.
Today, Raclette is a popular dish in Switzerland, France, Italy, Germany, Austria, and other Alpine countries. It is often served as a winter meal or during the holidays, with each person at the table preparing their own combination of ingredients.
As for typical accompaniments, boiled potatoes are a classic choice, especially small white potatoes, Yukon gold, or fingerling varieties. Other popular options include cornichons (fermented, pickled cucumbers), gherkins, olives, and pickled onions. Cured meats such as ham, salami, prosciutto, and sausages are also common, as well as marinated meats, shrimp, and vegetables. Bread, garlic butter, and a simple green salad are also often served on the side.
When it comes to beverages, a dry white wine like Riesling or Sauvignon Blanc, or a lighter red like Pinot Noir, pairs well with Raclette. In Valais, it is traditional to consume Raclette with black tea, as it is believed to aid digestion.
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Frequently asked questions
It is called Raclette, a semi-hard cow's milk cheese from Switzerland with a rich and nutty flavor.
Raclette is commonly shaped into a giant wheel of cheese that is sliced and held over an open flame or another heat source. Once a layer melts, it is scraped onto bread, vegetables, or meat.
Raclette is a Swiss dish of melted cheese that was created centuries ago when French-speaking shepherds of Valais took non-perishable food to the Swiss Alps, including potatoes and cheese.
Raclette can be found in select French and Italian restaurants across the world. There is also a restaurant in Manhattan, New York City, called Raclette, which specializes in this dish.
