Raclette

Raclette is a semi-hard cheese that is mainly produced in Switzerland and France. The cheese is most commonly used for melting, but it can also be consumed fresh. Raclette is also the name of a Swiss dish, also very popular in France, based on heating the cheese and scraping off (racler) the melted part. Raclette cheese is traditionally made from cow's milk, but variations using goat's milk are also available.

History

The origins of Raclette can be traced back to medieval times in the regions of what is now known as Switzerland and parts of France. The name "Raclette" comes from the French word racler, meaning "to scrape," a reference to the way in which the melted cheese is scraped off the block. Historically, Swiss cow herders would take the cheese with them when moving cows to or from the mountain pastures. At night, they would place the cheese next to a fire and, once it had melted, scrape it onto bread or potatoes.

Preparation

The traditional method of serving Raclette involves heating the cheese either in front of a fire or by a special machine, then scraping off the melted layer onto diners' plates. The modern Raclette grills seen in homes allow slices of Raclette cheese to be melted in small pans, known as coupelles, underneath a grill where meats and vegetables can be cooked simultaneously. Accompaniments to Raclette typically include small firm potatoes, gherkins, pickled onions, dried meats, and sometimes vegetables. The combination of melted cheese with these ingredients creates a simple, yet hearty meal that is particularly popular in the colder months.

Cultural Significance

Raclette is more than just a meal; it is a social event. The act of gathering around the Raclette grill, cooking, and sharing food fosters a communal atmosphere. This tradition is deeply embedded in Swiss and French alpine cultures, where Raclette is often enjoyed during festive gatherings and special occasions.

Varieties

While the traditional Raclette cheese is made from cow's milk, there are several varieties, including ones made from goat's milk. The flavor of Raclette can vary depending on factors such as the type of milk used, the diet of the cows, and the aging process. Some Raclette cheeses are infused with herbs, pepper, or smoked for additional flavor.

Nutrition

Raclette cheese is rich in protein and calcium, but it is also high in fat and calories. As with all cheeses, moderation is key.

In Popular Culture

Raclette has gained international popularity, with Raclette nights or parties becoming increasingly common in countries outside of Switzerland and France. The dish's communal nature and the interactive dining experience contribute to its global appeal.

See Also

• Fondue
• Swiss cuisine
• French cuisine