Patrick Oconnell
Raclette is a semi-hard, full-fat cheese made from cow's milk in the French and Swiss Alps. It is known for its aromatic smell and outstanding melting properties. Raclette is also the name of the traditional Swiss dish made with the cheese, which involves melting it and scraping it over potatoes and other foods.
| Characteristics | Values |
|---|---|
| Type | Semi-hard cow's milk cheese |
| Region | French and Swiss Alps |
| Milk | Pasteurised and unpasteurised |
| Additives | None |
| Age | Matured for at least three months |
| Smell | Aromatic |
| Melting properties | Outstanding |
| Texture | Finely melting |
| Fat content | Full-fat |
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What You'll Learn
- Raclette is a semi-hard cow's milk cheese from the French and Swiss Alps
- Raclette is matured for at least three months and made from raw or pasteurised milk without additives
- Raclette is a Swiss melting cheese
- Raclette is eaten directly from the pan at the table
- If you can't find raclette cheese, use another good melting Swiss cheese, such as Gruyere
Raclette is a semi-hard cow's milk cheese from the French and Swiss Alps
Raclette is traditionally scraped directly from the half cheese wheel, which is warmed on the stove or an open fire. This method is still enjoyed in the Swiss region of Valais. Raclette is also eaten directly from the pan at the table in most regions of Switzerland.
Raclette is still produced with milk from cows that are fed fresh grass in the summer and meadow hay in the winter. This results in an aromatic cheese with a flavour that can range from mild and milky to piquant, depending on the wheel. If you can't find cheese specifically made for raclette, you can use any good melting Swiss cheese, such as Gruyere or Appenzeller.
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Raclette is matured for at least three months and made from raw or pasteurised milk without additives
Raclette is a semi-hard cow's milk cheese from the French and Swiss Alps. It is matured for at least three months and made from raw or pasteurised milk without additives. Raclette is commonly used to make a dish of the same name, which involves heating the cheese and scraping the melted portion onto boiled potatoes and sliced charcuterie. The cheese is distinguished by its aromatic smell and its outstanding melting properties.
Raclette is made with milk from cows that are fed fresh grass in the summer and meadow hay in the winter. This results in an aromatic cheese ranging in flavour from mild and milky to piquant, depending on the wheel. Raclette is a full-fat, finely melting cheese. If you can't find cheese specifically made for raclette, you can use any really good melting Swiss cheese, such as Gruyere or Appenzeller.
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Raclette is a Swiss melting cheese
Raclette gets its name from the French word that means "to scrape". The dish is said to have originated when farmers would heat up a piece of cheese over an open fire for a hearty and filling meal. Raclette is still produced with milk from cows that are fed fresh grass in the summer and meadow hay in the winter, resulting in an aromatic cheese with a flavour that can range from mild and milky to piquant.
If you can't find cheese specifically made for raclette, you can use any good melting Swiss cheese, such as Gruyere or Appenzeller. Make sure the cheese has a flat surface to melt in front of the fire. If you aren't using a fireplace to melt the cheese, remove the rind and cut it into thin slices that can be melted in a non-stick pan in the oven or toaster oven.
The Raclette Suisse® brand brings together a huge range of raclette cheeses from across Switzerland, made from both pasteurised and unpasteurised milk.
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Raclette is eaten directly from the pan at the table
Raclette is a semi-hard cow's milk cheese from the French and Swiss Alps. It is commonly used to make a dish of the same name, which involves heating the cheese and scraping the melted portion onto boiled potatoes and sliced charcuterie. Raclette is eaten directly from the pan at the table in most regions of Switzerland. The cheese is warmed on the stove or an open fire, and then scraped directly from the half cheese wheel. This type of raclette is still enjoyed in Valais.
Raclette is a full-fat, finely melting cheese, matured for at least three months. It is made from raw or pasteurised cow's milk without any additives. It is distinguished by its aromatic smell and outstanding melting properties. Raclette Suisse® is a brand that brings together a huge range of raclette cheeses from across Switzerland. If you can't find cheese specifically made for raclette, you can use any good melting Swiss cheese, such as Gruyere or Appenzeller.
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If you can't find raclette cheese, use another good melting Swiss cheese, such as Gruyere
Raclette is a semi-hard cow's milk cheese from the French and Swiss Alps. It is commonly used to make a dish of the same name, where the cheese is heated and melted onto boiled potatoes and sliced charcuterie. Raclette cheese is matured for at least three months and is made from raw or pasteurised cow's milk without any additives. It is distinguished by its aromatic smell and its outstanding melting properties.
If you can't find raclette cheese, you can use another good melting Swiss cheese, such as Gruyere or Appenzeller. Make sure the cheese has a flat surface to melt in front of the fire. If you aren't going to use a fireplace for melting the cheese, remove the rind and cut it into thin slices that can be melted in a non-stick pan in the oven or toaster oven.
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Frequently asked questions
Raclette is a semi-hard cow's milk cheese from the French and Swiss Alps. It is commonly used to make a dish called Raclette, which involves heating the cheese and scraping the melted portion onto boiled potatoes and sliced charcuterie.
Raclette is made from raw or pasteurised cow's milk without any additives. The cows are fed fresh grass in the summer and meadow hay in the winter, resulting in an aromatic cheese.
Raclette ranges in flavour from mild and milky to piquant, depending on the wheel.
If you can't find cheese specifically made for raclette, you can use any good melting Swiss cheese, such as Gruyere or Appenzeller.
