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Raclette
- pronounced [rah-KLEHT]
The tern raclette refers both to the famous cheese from Switzerland as
well as the dish. The word raclette is derived from the French
word racler which means to scrape.
modern raclette
grill
History
This warm cheese dish
originated in the Valais canton of Switzerland where farmers and herdsman
would make a meal of cheese melted by campfire or hearth, potatoes and
pickles. Historians conjecture that at some point the cheese got too
close to the fire and the melted cheese dish was born. The cheese and the
dish have been documented back as far as the year 1291 and at that time was
called Bratchäs.
There has been much evolution of the dish since those early days. Today
besides the requisite potatoes and pickles any number of foods are eaten
with the cheese including fish, poultry, vegetables and sometimes even wild
game.
The Cheese
Raclette cheeses are typically round weighing 13 to 17 lbs and are about 11"
in diameter and 3" thick. The cheeses are all cow's milk have in
common a creamy consistency which easily melts but does not get too runny.
The semi-firm cheese is normally aged about 3 or 4 months.
The different cheeses are named after the villages from which they are
produced. The three premier villages are Gomser, Conches,
Bagnes, and Orsieres on Raclette. Look for these names for the best cheeses.
Selecting Cheese - the cheese should have a dark beige rind with no
cracks or reddening. The texture should be creamy and dry or granular.
The
Swiss Tradition
In the Swiss
tradition raclette cheese is melted over an open fire and melted slowly.
As the cheese melts it is scraped off the wheel and served with boiled
potatoes, bread, cornishons (pickles) and other pickled vegetables.
Today you can purchase raclette machines that have an arm with a heating
element that points down on the cheese and melts it or raclette grills
have become very popular. Each style machine is described below.
The Traditional Raclette Machine
The traditional
raclette machine (shown below) holds either a quarter or a half round of
cheese. The cheese is secured onto a small platform and an arm with a
heating element is cantilevered over the cheese. The heat softens and melts
the cheese which is scraped onto plates using a
raclette knife.
raclette machine, traditional
style
The Raclette
Grill
The
raclette grill has overtaken popularity of the traditional raclette
equipment. The new grills are multi-tasking machines that have evolved
along with the meal itself allowing you to melt cheese in individual serving
trays while grilling meats, fish, poultry and vegetables on the upper grill
level. Some units feature reversible grills with a smooth side with a
raised grill on the reverse side. Stone grill tops may be available as well.
Featured
Recipe
Given
raclette may not be as common to many of as fondue we have selected a
basic recipe to feature. We also include basic preparation using
each type of raclette machine as well as preparation with no special
equipment.
Basic Raclette
Adapted from recipe
by Tori Ritchie.
Makes: about 6 servings
1 large wedge raclette preferably Gomser, Conches or Bagnes if you can
find it. (about 1 pound)
1 dozen cooked small new potatoes, unpeeled
Assorted pickled garnishes: cornishons, pickled onions, caper berries
1/2 pound sliced Bundnerfleisch (air dried beef)
Traditional Raclette Machine
If you have a traditional raclette machine (with heat coils) prepare as
directed by the manufacture. Heat the cheese and scrape onto
warmed plates. Serve with accompaniments.
Raclette Grill
If you have raclette grill slice the cheese and place on the warmer
trays. Heat according to manufacturer's instructions. Serve with
accompaniments.
No Special Equipment?
Not a problem. Slice a 4oz portion of cheese for each serving.
Remove the rind from the cheese and place on an ovenproof plate. Place plates in a
preheated 450degree oven until melted and almost liquid. Serve
with accompaniments.
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Raclette Recipes -
View our complete
collection of
Raclette Recipes
View Raclette
Recipe Suggestions this page
The Rest Of The Raclette Meal
Here are some suggestions for rounding out your raclette meal.
The Bread
While the traditional bread would be a dense dark bread but in the US a
crusty French or Italian style bread is appropriate as well.
Beverages With Racelette
It would be unusual to drink
wine with raclette in Switzerland. More commonly you would drink beer or
Kirsch, herb schnapps or herb tea. If you would like wine try a dry
Riesling or even a big red wine.
Finish With Salad
A fresh green salad makes a nice final course after a raclette meal.
Perfect Endings
The common raclette meal is pretty heavy in fats and starch so a light
dessert is desirable. Try a lemon or lime sorbet served in a frozen
citrus shell or simply chilled fresh fruit.
Left Over Cheese
Left over raclette cheese can be refrigerated and served with fruit as part
of your cheese board. Or if you can't use the cheese within a few days
it can be frozen.
Recipe
Suggestions
Raclette with onions - Halve shallots and sauté them gently in butter
and white wine until soft. At the table place onions in each pan, top with
Raclette cheese, sprinkle with caraway seed and finish off under the grill.
Week
Night Raclette - From FoodTV Canada features sirloin steak, chipotles,
potatoes, asparagus and mushrooms.
Preparation and Serving Tools
Little is needed
in the way of special tools for preparing and serving raclette.
Sectioned Plates - Plates made for fondue also work well with
raclette.
Raclette Knife - a spatula shaped knife used for scraping the melted cheese
onto plates.
Books
This
colorful 64-page book by Claudia Schmidt features raclette cheese
recipes, serving tips, cheese glossary, and raclette grill information.
Recipes include the traditional and the contemporary that combine melted
cheese with meats, seafood, poultry, or vegetables.
Buy Raclette Machines
We have selected the best priced and
well
featured raclette grill available. Read
more
Size 14-½" x 10" x 5-½" H
Power 1200 watts 120 volts AC
8 Heat-resistant spatulas
8 Raclette dishes
Reversible grill/crêpe top
Variable heat control
Stainless steel body
Warranty one year
Sources and
Credits
Culinaria, European Specialties, 1995, 2000, Konemann
Gourmet International Fondue, Arthur Barrett, Doubleday
Cheese Primer by Steven Jenkens
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