The Latest Cheese of the Month is Mifroma Swiss Raclette
Raclette is eaten hot – the name comes from the French ‘racler’ or ‘to scrape’ - as the savory melted wheel of cheese was traditionally heated over an open fire before being poured over an accompanying dish of potatoes. Histor-ically, Swiss shepherds would eat Raclette in the summer, as a filling and delicious meal.
Today, the preparation of Raclette, which is the Swiss national dish, has hardly changed over the years. Designed as a meal to share with friends, the Raclette cheese is heated to bubbling point and served with potatoes, pickles and cold meats.
The Raclette wheels can be cut in half, placed in a special Raclette cheese holder to hold the melting cheese wheel in place, and served in the traditional way; it is also available in precut square slices adapted to fit raclette grills, appliances that are available in stores.
An authentic, natural product, Swiss Raclette cheese is still manufactured in accordance with the original recipe. Produced from creamy cow’s milk, Raclette’s incomparable flavor is due to the rich flora of the lush, Swiss countryside.
A full-bodied savory cheese, Raclette is usually eaten hot, but can also be enjoyed in cold slices; whatever your style, this cheese makes for a wonderfully authentic family meal or dinner with friends.
Recipe: Traditional Raclette
See under Tips below for larger quantities
1 kg (2lb) small, evenly sized potatoes
800 g (1 ½ lbs) Swiss Raclette cheese, sliced
Freshly ground black pepper
1 Boil the potatoes in their skins. Drain and place in a napkin-lined bowl to keep warm. Place the sliced Raclette cheese on grill pans/trays to melt under the grill, allowing each person to scoop up the cheese with the cooked potatoes. Serve the garnishes in separate bowls for diners to help themselves.
When calculating how much to prepare allow around 200 g (7 oz) Swiss Raclette cheese and 250 g (8 oz) potatoes per person. Note: A half-wheel (2.8 kg/6 lb approx.) Swiss Raclette cheese is the ideal party food and will serve around 14-15 people whereas a quarter-wheel (1.4 kg/3lb approx.) will serve around 7-8. Raclette machines can be purchased or hired. See Cheese Paraphernalia and Accessories for details.
Do not cut the rind from the Raclette cheese, simply scrape some off. This produces a crisp crust when the cheese melts.
Don’t overcook the Raclette cheese or it will become grainy and the fat will separate.
Leftover Raclette cheese will keep for up to 8 days if covered in cling film and refrigerated.
Content and recipe thanks to Mifroma.