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Need a quick idea for dinner? Try raclette, a semi-firm cow’s milk cheese that lends its name to a meal that has its origins in Switzerland and France. It began as a simple repast for mountaineers, goat- and cow-herds, and is made up of lots of little side dishes that are finished with the melted cheese and eaten straight away.
Raclette is a great melting cheese, with a flavour best enhanced when heated, as it brings out the sweet nutty taste. The cheese was traditionally heated up over an open fire, but now it’s usually prepared using an electric raclette machine. The machine has little metal dishes to heat and melt the cheese. Once the cheese has melted it is scraped or poured over cooked meats, sausages, breads, pickles and vegetables such as peppers or potatoes.
As a result, a meal of raclette is meant to be a grazing one, to be enjoyed slowly over the course of a chilly evening with wine and friends and conversation.
Count on 4 to 5 oz of raclette per person.
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