What is raclette

History and Origins

Raclette originated in the Valais region of Switzerland, an Alpine area where dairy farming and cheese production have been central to the local economy and culture for centuries. The word "raclette" comes from the French word "racler," which means "to scrape," referring to the traditional method of scraping melted cheese from a wheel onto a plate or bread. Historical records suggest the dish dates back to the 15th century, when Alpine shepherds would melt cheese near fires to create a filling, portable meal.

The Cheese

Raclette cheese is a semi-hard cheese made from unpasteurized or pasteurized cow's milk. The cheese has a thin natural rind and a creamy, slightly elastic interior that melts smoothly when heated. The flavor is mild and slightly nutty, becoming more complex with age. The cheese is typically aged for 3 to 6 months, which allows it to develop its characteristic melting properties. Raclette cheese is protected by Swiss regulations, with specific requirements for production methods and aging to maintain quality standards.

Traditional Preparation

The most iconic preparation of raclette involves a large wheel of cheese positioned near a heat source or open fire. As the surface of the cheese melts, diners use special scrapers or wooden spatulas to scrape the melted layer onto their individual plates of boiled potatoes, bread, or other accompaniments. This communal style of eating has made raclette a popular social dish in Switzerland and other Alpine regions. The process requires skill to melt the cheese evenly and scrape without it falling off.

Modern Raclette Grills

Modern raclette grills have democratized the dish by making it more practical for home cooking and restaurants. These electric devices typically feature small individual scraper pans that each diner fills with cheese and a small portion of ingredients. The cheese melts in the pan and can be easily pushed onto the main plate. Some raclette grills combine the traditional wheel-style device with individual serving compartments. This innovation has made raclette more accessible while maintaining the communal dining experience.

Serving and Pairings

Raclette is traditionally served with boiled or roasted potatoes, fresh bread, cured meats like prosciutto or ham, and pickled vegetables including onions, cornichons, and sometimes pickled peppers. The acidity of pickled vegetables complements the richness of melted cheese. White wines from the Valais region, such as Fendant, pair well with raclette. The dish is often eaten as a main course rather than as an appetizer, and it's particularly popular during winter months in Alpine regions.