Gooey Raclette is second only to fondue in popularity among Swiss cheese dishes. But, like so many culinary innovations from Francophone Switzerland, Raclette is enjoyed on both sides of the border. The cheeses that are used in it, both French and Swiss, are collectively known as Raclettes.The name of both dish and style comes from the French word, racler, meaning “to scrape.” In Switzerland, the classic varieties in this family are named after their respective villages of origin: Orsier, Conches, Bagnes, and Gomser. The French version is a close sibling to Morbier, and is made in Savoie or Franche-Comté.
As a general rule, Raclette cheeses are made from whole, unpasteurized cow’s milk. There are some dull industrial varieties made from pasteurized milk; avoid them if they do not say au lait cru on their labels. (More happily, a handful of French makers, near Poitou, produce a unique goat’s milk Raclette, using artisanal techniques. It is rare in the United States, but quite interesting.)
The Raclette cheeses are semihard, aged about three months, with a smooth texture and a sweet, rather fruity taste. They’re neither sharp nor particularly salty.
The family is related to Gruyère, Emmental, and other mountain cheeses. They tend to be not quite as assertive as a fine Gruyère. But all the Raclettes do, obviously, share its excellent melting capability.
PAIRINGS: The dish Raclette is often made with a special heating contraption. This is not strictly necessary. You can simply heat the cheese in a hot (450 degrees) oven. Then serve and scrape, washing it down with a dry white wine.
3 comments:
It's nice that someone mentions Raclette, but unfortunately you are starting off with a wrong statement, as Raclette is in Switzerland more popular than fondue.
Your second paragraph seems to claim that Raclette cheese has been created in France for a long time, however they only started to produce Raclette about 50 years ago.
Morbier is a close relative of Gruyère and a great substitute for Raclette, but it is no relative of Raclette...
There are countries in the world where raw milk cheeses are not legal and it is plain incorrect that pasteurized Raclette is supposedly dull, as Swiss blind tastings have revealed that the "industrial" Raclette tasted better on average - to the Swiss!
The dish is not made with some heating contraption anymore, there are raclette grills abound in every country of the world by now.
To have a tasty Raclette cheese it needs to mature a minimum of six, better nine months and no, a goat's milk "Raclette" is not a Raclette - it might melt well though.
Sorry that I have to be so hard on you, but you obviously did not read The Insider's Guide to the Secret World of Raclette Dining yet. It's a great book on this special cheese.
Oh, no offense taken. I love to see someone so interested in great cheese.
I'm not sure if you are in Europe or the U.S., but the only point I might quibble with is about pasteurized Raclette. It is all-too-easy to find dull, industrial cheese in the United States, sadly. So while I'm sure that there are some great tasting pasteurized versions, all I'm trying to do is encourage readers to pay a bit more to eat much better.
But thanks for taking the time to post. I will certainly go check out the book you recommend.
I disagree with your comment that says pasteurized raclette cheese is dull!!! Absolutely not. In Switzerland it is against the law to manufacture unpasteurized cheese whilst in France you are permitted to do so. In France raclette has only been made for about 50 or so years whilst it originated in Switzerland in the medieval times. I am not trying to nit pick, just your average food obsessed fanatic.:)
Thanks for an excellent blog - I enjoy the read each time.
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