Raclette Cheese: A Swiss Classic, Explained

Raclette is a Swiss dish that involves melting cheese and scraping it onto potatoes, bread, or other foods. The cheese used in raclette, also called raclette, is a semi-hard cow's milk cheese with a nutty, fruity, and spicy flavour. It is made from raw or pasteurised milk and has exceptional melting properties. Raclette cheese is native to the Swiss Alps but is also produced in other parts of the world, including France and the US. While Swiss raclette can be stronger in flavour, French raclette is known for being smooth and buttery.

Raclette cheese is semi-hard and made from cow's milk

Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, usually to be served with boiled potatoes. The cheese used in this dish is called Raclette cheese, and it is semi-hard and made from cow's milk.

Raclette cheese is native to the Swiss canton of Valais, where it is made from raw or unpasteurised cow's milk using traditional methods passed down through generations. The cheese is matured for at least three months and has a distinctive aromatic smell and excellent melting properties. Raclette du Valais has a fresh, tangy, and floral flavour and is often eaten directly from the pan at the table.

Raclette cheese is also produced in other Swiss regions, such as Freiburg and Bern, as well as in France, the US, and other Alpine countries. While Swiss raclette has a slightly floral, buttery, and mildly pungent flavour, French raclette is known for being smoother and butterier. The flavour of raclette cheese can vary depending on the region in which it is produced, but it generally has a nutty, fruity, spicy, and milky flavour.

Raclette cheese is made from high-quality milk, preferably from grass-fed cows, and special bacterial strains that create lactic acid and secondary metabolic flavour products. The cheese is formed into wheels, soaked in a salt brine, and then smeared with a mixture of yeast and bacteria. The wheels are then placed in a cellar to age for three to six months.

The unique melting properties of Raclette cheese make it ideal for dishes such as raclette dinners, cheese fondue, gratins, casseroles, grilled cheese sandwiches, and pasta and egg dishes.

It's native to the Swiss Alps but is also produced in France

Raclette is a Swiss dish that originated in the canton of Valais in Switzerland. It is also produced in the Savoie (Savoy) region on the French side of the Alps. Raclette is made from cow's milk and is a light yellow cheese. The word raclette is derived from the French word "racler", which means "to scrape". Raclette cheese is typically melted and then scraped onto boiled potatoes, though it can also be served with other foods such as vegetables or bread.

Raclette has been popular since the Middle Ages and was originally consumed by peasants in the mountainous Alpine regions of Switzerland and France. In the 12th century, Swiss monasteries mentioned "Bratchäs" or "Bratkäse" (bread cheese), a precursor to raclette that was melted over an open fire and then stripped onto a plate. Traditionally, cow herders carried 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 and then scraped onto bread.

The first written reference to raclette in Valais dates back to 1574. However, it wasn't until the 20th century that raclette made its way into the valleys, where it became one of the most popular Swiss national dishes. Today, raclette is enjoyed in various forms, from traditional preparations using a raclette grill or professional melter to modern methods using electric tabletop grills with small pans.

The flavour of raclette varies depending on the region in which it is produced. Swiss raclette tends to be stronger in flavour, with a slightly floral, buttery, and mildly pungent taste. On the other hand, French raclette is known for its smooth and buttery flavour. Raclette cheese is also often spiced with ingredients like garlic, truffle, and peppercorns.

Raclette cheese is matured for at least three months

Raclette is a Swiss cheese, native to the Swiss Alps, but it is also produced in other countries, most notably in the Savoie (Savoy) region on the French side of the Alps. Switzerland produces approximately 80% of raclette. The cheese is distinguished by its aromatic smell and outstanding melting properties. Its flavour ranges from mild and milky to piquant, depending on the wheel.

Raclette cheese is marketed specifically to be used in the dish of the same name. The raclette dish originated in Switzerland, where a wheel of cheese is heated by a fire or a special machine and then scraped onto diners' plates, often along with boiled potatoes. Raclette is also served as street food, sometimes with bread instead of potatoes.

The first written reference to raclette in the Valais region of Switzerland dates back to 1574. However, the precursor to raclette, "Bratchäs" or "Bratkäse" (meaning "roasted cheese"), was mentioned in writings from Swiss monasteries in Obwalden and Nidwalden from the 12th century.

It's distinguished by its aromatic smell and outstanding melting properties

Raclette is a Swiss dish that involves melting cheese and scraping it over food, typically boiled potatoes. The cheese used in raclette is usually a Swiss semi-hard cow's milk cheese, which is matured for at least three months and made from raw or pasteurised milk. It is distinguished by its aromatic smell and outstanding melting properties.

The unique aroma of raclette cheese is attributed to the high-quality milk used in its production. The cows that produce the milk for raclette cheese are fed fresh grass in the summer and meadow hay in the winter. This diet contributes to the distinct flavour and aroma of the cheese. Additionally, the milk is treated with special bacterial strains that create lactic acid and secondary metabolic flavour products, further enhancing its aromatic qualities.

Raclette cheese has exceptional melting properties due to its fat content. Unlike other cheeses, the fat in raclette does not separate and pool as grease. This makes it ideal for dishes that require melted cheese, such as raclette dinners, fondue, and cheese grilled sandwiches. Its melting properties are so renowned that it is marketed specifically for use in the raclette dish.

The aroma and melting properties of raclette cheese are not only influenced by the quality of milk and bacterial strains but also by the production process. Raclette cheese is formed into wheels, soaked in a salt brine, and then smeared with a mixture of yeast and bacteria. The wheels are placed on wooden shelves in a cellar to ripen for three to six months. During this time, the cheese is regularly washed and turned, contributing to the development of its characteristic aroma and melting capabilities.

In summary, raclette cheese is distinguished by its aromatic smell and outstanding melting properties due to a combination of factors. These include the quality of milk, bacterial strains used in production, and the traditional ripening and treatment processes. The result is a cheese that is not only delicious but also has exceptional melting characteristics, making it a favourite for dishes like raclette and fondue.

Raclette is a Swiss-type cheese marketed specifically for the dish

Raclette is a Swiss-type cheese that is marketed specifically for the dish of the same name. The dish originated in the canton of Valais in Switzerland, where it was traditionally prepared by melting a piece of cheese over an open fire and scraping it onto bread or boiled potatoes. Today, raclette cheese is often melted using a special machine or electric tabletop grill and served with a variety of side dishes, such as roasted potatoes, root vegetables, pickles, and cured meats.

Raclette cheese is a semi-hard, cow's milk cheese with a creamy, nutty, and slightly spicy flavour. It is known for its exceptional melting properties, which make it ideal for dishes like raclette, fondue, and grilled cheese sandwiches. The cheese is typically matured for at least three months and can be made from raw or pasteurised milk. While Swiss raclette is known for its stronger flavour, French raclette, produced on the French side of the Alps, is smoother and more buttery.

In addition to its use in the traditional raclette dish, raclette cheese can also be used in a variety of other recipes. It is a good melting cheese for dishes like gratins, casseroles, pasta, and egg dishes. It can also be sliced or grated and melted like any other cheese. Raclette cheese is often available in specialty food shops, but it may be difficult to find in some areas. However, there are several alternative cheeses that can be used as substitutes, such as Gruyère, Jarlsberg, and Emmental.

When storing raclette cheese, it is recommended to wrap it in waxed or parchment paper and place it in a zip-close bag or plastic container in the refrigerator. It can be kept for up to six weeks in the refrigerator or frozen for up to three months with minimal effect on its flavour and texture.

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