Traditional Alpine food for a warm winter

Raclette is a type of semi-hard cheese famous not only for its delicious taste but also for its special name. This is a symbolic dish of the Alps (Switzerland – France), heated and melted, with a smooth, creamy texture. For many culinary experts, Raclette is more than just a cheese, it’s an experience.

According to legend, Alpine shepherds during their long stay in the mountains created this energy-rich dish to warm and fill their stomachs. Cheese is mainly made from cow’s milk, pressed, not cooked, the result of traditional technology passed down through many generations in the Alps. Raclette can also be made from goat or sheep milk, although cow’s milk is more common. Many documents record that the practice of melting cheese dates back to 1574.

In fact, “Raclette” is not the name of a type of cheese. It comes from the French verb “racler”, meaning “to scrape” or “to scrape”, referring to the act of scraping melted cheese over side dishes. So, Raclette originally referred to a small shovel used to scrape melted cheese. Over time, Raclette became a popular name, a symbol of togetherness and the quintessence of mountain cuisine, uniting family and friends around a multi-course feast in the winter, especially at Christmas.

Enjoy raclette the right way

There is no specific formula for Raclette. To prepare a traditional meal, first choose a good cheese, usually aged for several months, soft in texture, easy to melt, mild in taste, fruity and hazelnut (rich). This is the ideal cheese to melt and enjoy with many different dishes.

Heat the cheese in a raclette or broil until melted and lightly charred, then drizzle the hot cheese over the prepared side dishes. To increase the uniqueness and variety, Raclette also has smoked or pepper flavors.

10 most delicious and popular dishes often served with Raclette

– Potatoes: steamed or boiled with skin on. This is an indispensable side dish. The soft, smooth texture of the potatoes pairs perfectly with the melted cheese.

– Salted cucumbers: Salted cucumbers bring freshness and crunch, creating contrast with the richness of the cheese.

– Cold meats: Cold meats such as ham, sausage or sliced ​​beef jerky offer a variety of flavors and textures, enriching the experience.

– Onions: Sliced ​​red or white onions are slightly sour and sweet, adding flavor to the dish.

– Grilled bell peppers: Grilled peppers have a sweet color and taste, not boring.

– Stir-fried mushrooms: Stir-fried mushrooms add umami flavor, creating balance for Raclette.

– Cherry tomatoes: Fresh cherry tomatoes are slightly sour, helping to “relieve boredom” between pieces of fatty cheese.

– Sausages: Pork sausages, grilled or steamed, are an alternative to traditional cold cuts.

– Baguette: A crisp, freshly baked French baguette is the ideal accompaniment.

– Green salad: Salad vegetables mixed with vinegar oil bring a refreshing feeling, helping to balance the meal.

Things to know about Raclette

– Cheese is usually melted at a temperature of 40 degrees Celsius.

– The ingredients in a traditional Raclette include: milk, water, salt, yeast and “cheese smear” (a form of surface yeast bacteria used in the cheese aging process).

– The flavor of cheese varies depending on the production area, due to the cow’s diet and the types of Alpine plants they eat.

– Raclette is heated by wood fire. However, you can absolutely use a specialized grill at home for more convenience.

– Cheese does not contain gluten and lactose, is rich in protein, magnesium, calcium, vitamin A, vitamin B and Omega-3. Raclette has more protein than both meat and fish.

– A Raclette wheel weighs about 5 kg and has a diameter of about 30 cm.

– “Raclette du Valais” is an AOP (protected) product. The Swiss government sets strict regulations on the type of cow’s milk used, where the cows graze, and how and where the cheese is produced.

– The AOP mark ensuring top quality, stamped on the side, indicates the exact place and date of manufacture.

– According to the Swiss, the best wine to pair with Raclette is a glass of white wine from the Valais, or Vaud region.