Kamil Perry
Raclette is a Swiss dish and type of cheese that is native to the Swiss Alps and the Swiss canton of Valais. It is also produced on the French side of the Alps and in the United States. Raclette cheese is a semi-hard Alpine cow's milk cheese with exceptional melting properties. The word raclette is derived from the French word racler, which means to scrape. The dish involves melting the cheese and scraping it onto boiled potatoes, cornichons, and charcuterie.
| Characteristics | Values |
|---|---|
| Origin | Swiss Alps, specifically the canton or region of Valais |
| Production | Switzerland produces approximately 80% of raclette cheese. It is also produced in France, the U.S., and other Swiss regions. |
| Milk | Raclette is traditionally made from raw (unpasteurized) cow's milk. However, it can also be made with pasteurized or thermized (lightly heated) milk. |
| Flavor | Mild, aromatic, floral, fruity, nutty, buttery, and mildly pungent. The flavor varies depending on the region. |
| Texture | Semi-hard, smooth, and creamy with small irregular holes. |
| Color | Ivory-pale yellow with an edible orange-brown rind. |
| Melting Properties | Excellent melting properties due to its full-fat content. |
| Serving Suggestions | Melted and served with boiled potatoes, cornichons (gherkins/pickles), pickled onions, charcuterie (various meats), and bread. Traditionally accompanied by black tea or white wine. |
| Storage | Can be stored in the refrigerator for up to six weeks. |
| Nutritional Content | Gluten-free, lactose-free, high in protein, magnesium, calcium, vitamin A, vitamin B, and Omega-3. |
| Weight and Size | One wheel weighs approximately 11 lbs (5 kg) and measures a foot (30 cm) in diameter. |
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What You'll Learn
Swiss Raclette Cheese is a semi-hard Alpine cow's milk cheese
Raclette has exceptional melting properties and is traditionally served melted and scraped over boiled potatoes, cornichons (gherkins or pickled cucumbers), and cured meats. It is also served with bread, roasted chestnuts, or as part of a meat and cheese board. Raclette is commonly consumed during the colder months and is often enjoyed as a social meal that can last for several hours.
The word "Raclette" is derived from the French word "racler", which means "to scrape". The dish of melting and scraping Raclette cheese originated in the canton of Valais in Switzerland, where it has been prepared since at least the 16th century. Raclette from Valais has a protected designation of origin (PDO or AOP) status, ensuring strict requirements for the quality of the milk, grazing conditions, and production methods.
Raclette cheese can be made with pasteurised, thermised (lightly heated), or raw milk, resulting in different flavours and textures. Raclette made with raw milk is marketed as ""Raclette du Valais AOP" and has a fresh, milky flavour with a slightly sour taste and herbal and fruity notes. Raclette made with pasteurised milk is best suited for raclette ovens with small pans.
Raclette is naturally gluten and lactose-free, and it is a good source of protein, magnesium, calcium, vitamins A and B, and Omega-3. It is a versatile cheese that can be melted and poured over various dishes, making it a popular choice for fondue, grilled cheese sandwiches, pasta, egg dishes, gratins, and casseroles.
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Raclette is native to the Swiss Alps
Raclette is a semi-hard cheese native to the Swiss Alps, specifically the Swiss canton or region of Valais. It is made from raw or pasteurised cow's milk without any additives, and has exceptional melting properties. Raclette gets its name from the French word 'racler', which means 'to scrape'. This refers to the traditional method of consumption, where a wheel of Raclette is heated by a fire and then scraped onto a plate or bread.
Raclette is a popular dish in Switzerland and other Alpine countries, including France, Italy, Germany, and Austria. In addition to being served with bread, it is also commonly accompanied by boiled potatoes, cornichons (gherkins or pickles), pickled onions, and dried meats. Raclette is often consumed with black tea, as a warm beverage is thought to aid digestion.
Raclette has been a staple food in Switzerland for centuries, with the earliest references to the dish dating back to the 12th century. In the 1500s, cow herders would carry cheese with them when moving cows to or from pastures in the mountains. In the evening, they would place the cheese next to a campfire to soften before scraping it onto bread.
Today, Raclette is enjoyed in various ways, including as a fondue or melted over different foods. It is also produced in other Swiss regions, where it is marketed as Raclette Suisse. Raclette Suisse guarantees that the cheese is of exceptional quality and from Switzerland.
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Raclette is traditionally served melted and scraped over boiled potatoes
Raclette is a Swiss dish that is also popular in other Alpine countries such as France, Italy, Germany, and Austria. The dish consists of melting cheese and scraping the melted part off onto boiled potatoes, cornichons (gherkins), and pickled onions. Raclette is traditionally melted in front of an open fire, with the cheese facing the heat, and scraped directly from the wheel. The cheese is also sometimes grilled, smoked, or heated by a special machine or heat lamp. The emphasis in raclette dining is on relaxed and social eating and drinking, with meals often lasting several hours.
Raclette is made from cow's milk, with the cows grazing on fresh meadow grass in the summer and meadow hay in the winter. Raclette is native to the Swiss canton of Valais, where it is made from raw (unpasteurized) cow's milk using traditional methods. The cheese is formed into wheels and soaked in a salt brine before being smeared with a mixture of yeast and bacteria and placed in a cellar on red pine benches to age for three to six months. The wooden shelves help to create the moist rind, and the cheese is regularly washed and turned during this process.
Raclette cheese has exceptional melting properties due to its fat content, which does not separate and pool as grease. This makes it ideal for dishes such as raclette dinners, cheese fondue, gratins, casseroles, grilled cheese sandwiches, and pasta and egg dishes. Raclette cheese is semi-hard, with a firm, smooth, and creamy texture and an edible orange-brown rind. The flavor varies depending on the region, but it generally has a floral aroma and nutty, fruity, spicy, and milky notes.
In addition to boiled potatoes, raclette is commonly served with cornichons, pickled onions, black pepper, and various meats such as jambon cru/cuit, salami, viande des Grisons, and prosciutto. It is also often accompanied by a warm beverage such as black tea or herbal tea, or white wine such as Fendant wine from the Valais or Vaud regions.
A modern way of serving raclette involves using an electric tabletop grill with small pans, known as coupelles, in which slices of raclette cheese are melted. The device is placed in the middle of the table, and the cheese is brought out sliced, accompanied by platters of boiled or steamed potatoes, other vegetables, and charcuterie. These are then mixed with potatoes and topped with cheese in the coupelles, which are placed under the grill to melt and brown the cheese.
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Raclette has exceptional melting properties
Raclette is a semi-hard cheese made from cow's milk. It is native to Switzerland and is also produced in France, the US, and other Swiss regions. Raclette has exceptional melting properties due to its high fat and protein content. The cheese does not separate or pool as grease, making it ideal for dishes such as fondue, raclette dinners, gratins, casseroles, grilled cheese sandwiches, and pasta.
Raclette is traditionally melted and scraped over boiled potatoes, cornichons (pickles), and charcuterie (cured meats). It can be melted in front of a fire, under a heat lamp, or using an electric tabletop grill with small pans called coupelles. The emphasis in raclette dining is on creating a relaxed and social atmosphere, with meals often lasting several hours.
The word "raclette" comes from the French word "racler," which means "to scrape." The dish has a long history in Switzerland, with mentions of melted cheese in medieval texts from Swiss convents as early as 1291. The traditional method of melting and scraping cheese onto bread or potatoes has been practiced since at least the 16th century in the canton of Valais, where it is considered a national dish.
Raclette cheese is typically matured for at least three months and can be made from raw, pasteurized, or thermized (lightly heated) milk. It has a mild, aromatic, and floral flavour due to the high-quality milk used, preferably from grass-fed cows, and the presence of special bacterial strains that create lactic acid and secondary metabolic flavour products. The cheese is formed into wheels and soaked in a salt brine before being smeared with a mixture of yeast and bacteria to develop its distinctive flavour and texture.
Raclette is a popular dish in Switzerland and other Alpine countries, particularly during the colder months. It is enjoyed for its flavour and social dining experience, making it a favourite among families and friends during the autumn and winter seasons.
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Raclette is a Swiss-type cheese marketed for its eponymous dish
Raclette is a semi-hard cheese made from cow's milk. It is native to the Swiss Alps but is also produced on the French side of the Alps, as well as in the U.S. Switzerland produces the majority of raclette (approximately 80 percent). Raclette has exceptional melting properties and is traditionally served melted and scraped over boiled potatoes, cornichons, pickled onions, and charcuterie. The word raclette is derived from the French word racler, which means "to scrape".
Raclette is made from milk that comes from cows that graze on fresh meadow grass in the summer and meadow hay during the winter. 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. Raclette is formed into wheels, and the pressed wheels are soaked in a salt brine and smeared with a mixture of yeast and bacteria. The wheels are then placed in a cellar on red pine benches for ripening, where they age for three to six months. The cheese is traditionally melted in front of an open fire, with the big piece of cheese facing the heat, and then scraped onto diners' plates.
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Frequently asked questions
Swiss Raclette cheese is a semi-hard Alpine cow's milk cheese. It is native to Switzerland but is also produced in other countries such as France and the US.
Swiss Raclette cheese is made from raw, pasteurised, or thermised (lightly heated) milk. It is formed into wheels and soaked in a salt brine before being smeared with a mixture of yeast and bacteria. The wheels are then placed in a cellar on red pine benches to ripen for three to six months.
Swiss Raclette cheese has a mild, aromatic, and floral flavour. The flavour can vary depending on the region in which it is produced, but it is generally nutty, fruity, spicy, and milky.
Swiss Raclette cheese is traditionally melted and served with boiled potatoes, cornichons (pickles), and charcuterie (cured meats). It can also be served with bread or roasted chestnuts. The cheese can be melted using a special machine, an open fire, or a heat lamp.
