Raclette

Raclette is very appealing during these winter months. The coziness of sitting around the table, together with family and friends, drinking, grilling and cooking our food in a relaxed dining environment; what better way to spend several hours on a cold winter evening.

 

 

Raclette is a type of cheese and also the name of the Swiss dish that is based on heating up cheese and then scraping off the melted cheese. The origin of the name raclette comes from the word 'racler' which translates to the act of scraping the melted cheese.

 

Traditionally, when making raclette, half a wheel of cheese is heated and the melted cheese is scraped onto potatoes, layer by layer. The 3 kg (6 lbs) half wheel of raclette cheese is still used today when the dish is served for a larger group (15+ persons).

Raclette cheese is usually accompanied by small potatoes, gherkins, pickled onions and dried meat, such as Prosciutto and viande des Grisons.

The raclette machines used today usually have a grill above the heating element and little trays below. This lets you grill meat, fish and vegetables on the top grill while the raclette cheese melts in the trays below. There is a variety of raclette machines available today, that can be purchased and/or rented from your local cheese shop.

Raclette cheese was first made in the Swiss Alps in the southwestern area of Valais. When this cheese is heated it has a very creamy consistency and melts without separating due to the cheese's balanced fat content.

Today, there is a wide selection of raclette cheeses available for every taste from mild to strong. This is the advantage of grilling individual portions as opposed to using half a wheel of only one particular cheese. A variety of raclette cheeses can be pre-sliced to sample such as; a classic raw milk Swiss Bagnes raclette, a French white wine raclette, goat-milk raclette, sheep-milk raclette, wood-smoked raclette, raclette with pepper corns, raclette with mustard seeds, etc.

Vegetables and fresh salads are great accompaniments to raclette dishes. Small new potatoes boiled in their skins are the ideal side dish for your creations in raclette dishes. Potatoes are the perfect complement to cheese and can be combined with just about anything (meat, fish, mixed veggies) and can easily be kept warm on a platter on the table during the meal.

Raclette

Ingredients

- Cheese

For a raclette diner plan on 200 g (7-8 oz) per person.

- Potatoes

Small new potatoes boiled in their skins are the traditional accompaniment to raclette. Plan on 250 g (1/2 lb.) of potatoes per person, if the potatoes are the only filling side dish.

- Vegetables

Tender raw vegetables cut in small portions to be cooked on the grill. Firmer vegetables should be pre-blanched.

- Meat and/or Fish

Meat prepared on a raclette machine should be cut up very finely so it will be cooked throughout in a short period of time. Dried meats are ideal for raclette such as sliced Prosciutto, viande des Grisons (dried beef also known as Bündnerfleisch) and sliced salamis such as Rosette de Lyon.

Fish is ideal for raclette because it cooks quickly. When grilling, it's better to use fattier types of fish such as mackerel, salmon or filets with the skin on. Scallops and shrimp are also delicious on the grill.

- Side Dishes

Vegetables and fresh salads are great side dishes. Sauces and dips are suggested if you're using the grill to accompany the roasted vegetables, fish or meats.

- Fruit

Fruit that are slightly tart go especially well with cheese. Cut fruit such as; apples, pears, plums, apricots, figs, mango, etc.

Many thanks to Rosanne and Stephen for the raclette grill. We will definitely be making use of it through the coming months.