Raclette

Raclette

• Country: Switzerland (80% of production), France
• Region: Swiss Alpine regions; Savoie in France
• Flavour: Nutty, slightly acidic, milky, and creamy
• Type of Milk: Cow’s milk
• Pasteurisation: Typically pasteurised
• Vegetarian Rennet: Yes
• Organic: Varies by producer

Overview:

Raclette is a quintessential Alpine cheese with a distinctive musty yet sweet aroma, creamy texture, and nutty flavour. It has a smooth, melty texture that makes it perfect for the traditional Swiss dish of the same name, where the cheese is melted and scraped over potatoes, gherkins, and pickled onions. Whether enjoyed as part of a fondue-style meal or on a cheeseboard, Raclette’s creamy and aromatic profile is a crowd-pleaser.

History & Background:

The name Raclette is derived from the French word "racler," meaning "to scrape." The traditional Swiss dish was born from the practice of melting large rounds of cheese over an open fire and scraping the melted portion onto food.

Raclette has been a staple in Swiss and French Alpine regions for centuries, especially in winter, where it provided the perfect meal for hungry farmers after a long day in the fields. The cheese itself is made from cow’s milk and is produced in both Switzerland and France, though the Swiss versions dominate production. French Raclette tends to be slightly softer and creamier, while Swiss Raclette has a more robust and nutty flavour.

Cheesemaking Process:

• Milk Source: Cow's milk, often from the Alpine cows that graze on the mountains' lush meadows.
• Traditional Techniques:
  • The cheese is made in large round wheels (traditionally 5-6kg) with a brownish-orange rind.
  • After curdling, the cheese is pressed to remove excess moisture, creating its dense texture.
  • The cheese is aged for 3-6 months, developing a creamy and nutty flavour.
• Aging: The aging process enhances the cheese’s creamy texture and distinctive aromatic flavours.

Taste & Texture:

• Flavour:
  • Nutty, with a slight acidity that gives it a sharp yet milky undertone.
  • As it melts, the flavour becomes more creamy and smooth.
  • The cheese’s aroma is musty yet sweet, adding to its rustic appeal.
• Texture:
  • Raclette has a smooth and creamy texture that melts beautifully without separating, making it perfect for its traditional melted preparation.
  • The pale yellow pate contains scattered open holes, indicative of its melting qualities.

Pairing Recommendations:

• Savoury Pairings:
  • Traditionally served with small potatoes, gherkins, pickled onions, and Viande des Grisons (air-dried meat).
  • Serve with a crusty baguette or charcuterie for a more substantial meal.
  • For a twist, try it with roasted vegetables, like squash or brussels sprouts.
• Beverages:
  • Wine:
    • A Vin de Savoie or a light, crisp Chardonnay enhances the cheese’s creamy and nutty flavour.
    • A white wine from the Alpine regions pairs well, offering refreshing acidity to balance the richness.
  • Beer: Pair with a light lager or a Belgian wheat beer for a balanced contrast.
  • Cider: A semi-dry apple cider will cut through the richness of the melted cheese.

Culinary Uses:

• Traditional Fondue: Melt Raclette over an open flame or in a special Raclette grill, scraping the melted cheese over boiled potatoes, pickles, and meats.
• Cheese Boards: Serve Raclette slices alongside other Alpine cheeses like Gruyère and Emmental, along with fresh fruits, nuts, and crackers.
• Sandwiches: Melted Raclette is ideal for toasted sandwiches, particularly with roast meats or tomato and onion.
• Gratins and Dishes: Add Raclette to gratin dauphinois, croque monsieur, or sprinkle over pasta or potatoes for a rich, indulgent flavour.

Storage & Serving:

• Storage: Wrap in wax paper or cheese paper and place it in the fridge. For the best flavour, allow the cheese to come to room temperature before serving.
• Serving Instructions: Raclette cheese is best served melted, either in traditional dishes or over simple accompaniments.

Fun Fact:

In Switzerland, Raclette festivals are held during the winter months where huge wheels of Raclette are melted and served to large crowds, making it not only a culinary experience but also a cultural celebration!

Conclusion:

Whether you’re melting it over potatoes, incorporating it into a fondue, or enjoying it on its own, Raclette brings warmth, richness, and a touch of Alpine tradition to any meal. With its creamy texture and distinct flavour, it’s a cheese that’s as much about the experience as it is about the taste.