Traditional Raclette

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Description[edit]

The world's most famous melting Cheese, raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss raclette, but the two taste very similar. raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table Cheese, raclette has a smooth, creamy taste that is neither too salty nor sharp. However, it does tend to have a strong, pungent aroma that is not for the timid. This Cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats.

Raclette

Ingredients[edit]

Procedures[edit]

  1. Boil potatoes until tender, drain, cut into halves and set aside.
  2. Preheat oven to 450 °F.
  3. Trim rind off cheese and cut into 4 even pieces.
  4. Place one piece onto each of four ovenproof plates.
  5. Heat the cheese for a few minutes until thoroughly melted.
  6. Mix cheese with potatoes, onions and cornichons.
  7. Serve with crusty French bread.