Randy Chandler
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, which are then served with potatoes, cornichons, pickled onions, and dried meat. Raclette cheese is a full-fat, semi-hard cheese made from raw or pasteurised cow's milk without any additives. It is distinguished by its aromatic smell and its outstanding melting properties. Raclette du Valais AOP is a natural product made using Valaisian unpasteurised milk and has been a Protected Designation of Origin (AOP) since 2007. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish.
| Characteristics | Values |
|---|---|
| Origin | Switzerland |
| Type | Semi-hard, soft |
| Ingredients | Milk, water, salt, rennet, starter cultures, cheese smear (cheese culture) |
| Additives | None |
| Milk Type | Cow's milk |
| Milk Treatment | Raw, pasteurised |
| Melting Point | 104°F (40°C) |
| Texture | Finely melting |
| Rind | Edible |
| Nutritional Profile | Gluten-free, lactose-free, high in protein, magnesium, calcium, vitamin A, vitamin B, and Omega-3 |
| Weight | 11 lbs (5 kg) |
| Diameter | 1 foot (30 cm) |
| Serving | 1 package for every 2 people, or about 6 slices per person |
| Accompaniments | Potatoes, pickles, bread, meat, shrimp, vegetables |
| Wine Pairing | White Fendant wine from Valais, Chasselas wine from Vaud |
Explore related products
What You'll Learn
Raclette cheese is Swiss
Raclette cheese is a Swiss cheese, with a soft and semi-hard texture. It is a full-fat cheese, made from raw or pasteurised cow's milk without any additives. The cheese is matured for at least three months, giving it a distinctive aromatic smell and excellent melting properties. Raclette cheese is distinguished by its ability to melt at a relatively low temperature of 104°F (40°C).
Raclette cheese originates from the canton of Valais in Switzerland, where it has been produced for generations. The name "raclette" comes from the French word "racler", which means "to scrape", referring to the traditional method of melting the cheese and scraping it onto a plate. In Valais, raclette cheese is typically served with potatoes, cornichons (fermented, pickled cucumbers), pickled onions, and bread. The cheese is also often consumed with black tea, as it is believed to improve digestion.
Raclette cheese is naturally gluten and lactose-free, making it a suitable option for those with dietary restrictions. It is also a good source of protein, magnesium, calcium, vitamins A and B, and Omega-3. A single wheel of Raclette du Valais cheese weighs approximately 11 lbs (5 kg) and has a Protected Destination of Origin (AOP) status, ensuring the quality and authenticity of the product.
While Raclette cheese is traditionally Swiss, it has gained popularity beyond Switzerland, particularly in Germany and other Alpine countries such as France, Italy, and Austria. It is commonly enjoyed as a social dining experience, with each person melting their chosen toppings and cheese in small pans on a tabletop grill. The emphasis of raclette dining is on creating a relaxed and enjoyable atmosphere, often with unlimited servings of cheese.
Cheese Options for Chicken Sandwiches: A Guide
You may want to see also
It's semi-hard
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts, which are then served with a variety of sides. The cheese used for raclette is typically a semi-hard cheese, matured for at least three months. It is made from raw or pasteurised cow's milk without any additives, resulting in a full-fat, finely melting cheese with excellent melting properties.
The traditional raclette cheese, known as "Raclette du Valais", originates from the Valais region of Switzerland and has been produced according to a centuries-old recipe. This cheese has a distinctive aromatic smell and a fresh, milky flavour with a slightly sour twist. The sourness is complemented by herbal and fruity notes, which are influenced by the flora of the Valaisian mountain and alpine regions.
Raclette du Valais has been a Protected Designation of Origin (AOP) product since 2007. This means that the Swiss government enforces strict requirements regarding the source of the cow's milk, the grazing areas of the cows, and the cheese-making process. This ensures that Raclette du Valais cheese consistently meets high-quality standards.
When preparing raclette, the cheese is typically heated by a wood fire or a specially made grill. In the traditional method, a large piece of cheese is placed near an open fire, melting one side while the other side is scraped onto a plate. Modern methods involve using electric tabletop grills or raclette ovens, where slices of cheese are melted in small pans or coupelles.
While Raclette du Valais is the traditional choice, other types of cheese can also be used for raclette. These include Gruyère, Emmentaler, cheddar, gouda, and even mild, soft cheeses. Ultimately, the choice of cheese depends on personal preference, as raclette is all about customising your meal with your favourite toppings and sides.
The Perfect Soft Cheese Knife: How to Use It
You may want to see also
It's made from cow's milk
Raclette is a Swiss cheese made from cow's milk. It is a semi-hard cheese with a finely melting texture and a distinctive aromatic smell. Raclette cheese is matured for at least three months and is produced using raw or pasteurised cow's milk without any additives. The milk used for Raclette du Valais, a variety of raclette cheese from the Valais region in Switzerland, is strictly regulated by the Swiss government, ensuring top quality.
The process of making raclette involves heating the cheese and scraping off the melted part, which is then served with various accompaniments. Raclette cheese is typically melted using a raclette grill, a stone-top grill, or a wood fire. The cheese is heated until it reaches a melting temperature of 104°F (40°C) and is then scraped onto a plate or directly onto the accompanying food.
Raclette cheese made from pasteurised milk is recommended for use in raclette ovens with small pans. In contrast, when using unpasteurised raclette cheese, it is essential to not heat the cheese for too long or too quickly. Raclette cheese pairs well with boiled or steamed potatoes, cornichons (gherkins or fermented, pickled cucumbers), pickled onions, and various meats.
Raclette is a popular dish in Switzerland, Germany, and other Alpine countries such as France, Italy, and Austria. It is often enjoyed as a social and relaxed dining experience, with each person customising their dish by selecting their favourite toppings and melting the raclette cheese on top. Raclette is also served as street food, typically with bread instead of potatoes. The dish has a long history, dating back to medieval times in Swiss convents and the traditions of mountain herdsmen.
Cheese in Mexican Cooking: Types and Uses
You may want to see also
Explore related products
It's lactose and gluten-free
Raclette cheese is made from cow's milk, which naturally contains lactose. However, the aging process helps break down the lactose, making it more tolerable for individuals with lactose intolerance. Raclette is a semi-hard cheese, and the maturation period is approximately three months. During this time, lactic acid bacteria degrade most of the lactose. After three months of maturing, the lactose is fully decomposed. The lactose content of Raclette cheese is moderate, with 0.1 to 1g of lactose per 100g of cheese.
The maturing time influences the lactose content of cheese. Mature cheese, whether soft, hard, or semi-hard, contains much less lactose than fresh cheese. The vast majority of people with lactose intolerance can eat Raclette cheese without experiencing symptoms, as most people can tolerate up to 10g of lactose, equivalent to a glass of milk. However, lactose sensitivity varies from person to person, so it is important to be cautious about the amount consumed.
For those who are unable to tolerate lactose, there are alternatives to classic Raclette cheese that can be enjoyed. These include Beaufort, aged Gruyère, or Comté, which can be melted and used in the same way as Raclette. Additionally, Lactolerance has developed lactase capsules, the enzyme that enables the body to digest lactose properly, allowing those with lactose intolerance to potentially enjoy Raclette cheese without issues.
Raclette cheese is naturally gluten-free. It is made from milk, enzymes, and salt, and does not contain gluten-containing grains such as wheat, barley, or rye. The Swiss Ordinance on Special Foods considers Raclette cheese to be lactose-free and gluten-free, as no grain-containing ingredients or auxiliary equipment is used during the manufacturing process. However, it is important to check the labeling of pre-packaged Raclette cheese or any accompanying ingredients to ensure there is no cross-contamination with gluten.
The Perfect Cheese for a Classic Ruben
You may want to see also
It's served melted
Raclette is a Swiss dish that involves melting cheese and scraping off the melted parts. The cheese is typically served with boiled potatoes, cornichons (gherkins) or fermented, pickled cucumbers, pickled onions, and dried meat. It is also sometimes served with bread instead of potatoes.
The traditional way to melt the cheese is in front of an open fire, with the big piece of cheese facing the heat. The melting side is then regularly scraped off and served. In restaurants, a heat lamp is sometimes used to substitute for the open fire. Modern methods involve using an electric tabletop grill with small pans, known as coupelles, in which slices of raclette cheese are melted.
Raclette cheese itself is a full-fat, semi-hard cheese made from raw or pasteurised cow's milk without any additives. It has an aromatic smell and outstanding melting properties. Raclette cheese made using pasteurised milk is best for raclette ovens with small pans. Raclette cheese from Valais is considered to be the best and has a Protected Destination of Origin (AOP) designation.
Raclette is a social dish that is meant to be enjoyed with friends and family. It is a popular meal during the holidays in Germany and Switzerland. The emphasis when dining on raclette is on relaxed and sociable eating and drinking, with the meal often lasting several hours.
Manchego Cheese: Best Uses and Pairings
You may want to see also
Frequently asked questions
Raclette is traditionally made with Raclette cheese, a soft, semi-hard, Swiss cheese. Raclette cheese is made from raw or pasteurised cow's milk and is known for its aromatic smell and outstanding melting properties.
Alternatives to Raclette cheese include Gruyère, Emmentaler, cheddar, gouda, gorgonzola, comte, Rahmtaler, and Fontina Valle d'Aosta. In Franche-Comté, the Bleu de Gex and Morbier are used as variants.
It is recommended to buy one package of Raclette cheese for every two people or about six slices per person.
