Raclette

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Raclette / raclette / is a Swiss semi-hard cow's cheese. It was first developed in the Alps - home to a number of aromatic cheeses. Like most cheeses, Raclette is made by cutting milk, separating curd and aging under controlled conditions.

Raclette is sold when it has reached at least three months of age, but most people prefer it more mature. The most famous application of cheese Raclette is for preparing the dish of the same name.

Raclette's story

The history of cheese dates back to Roman times, when it was used as a currency. Its name comes from the verb "racler", which means "scrape". Rackler is also mentioned in the Middle Ages, when it was especially revered among peasants in the mountainous parts of France and Switzerland. In German-speaking parts of Switzerland, the cheese is called Bratchas, which literally means "baked cheese".

Traditionally, Swiss shepherds took Rachler with them during hikes in the mountain pastures, and in the evening they placed him near the fire, and when it was soft enough they poured it on a slice of bread.

Although the cheese is of Swiss origin, it is produced in France, and some American producers offer their own version of Raclette.

Selection and storage of Raclette

In our country, Raclette can be bought only in larger food chains and delicatessens. The original cheese costs about BGN 40-50 per kilogram. Naturally, Raclette has cheaper options that cost twice as much. In French, German and Swiss grocery stores, the cheese is sold directly with the grill needed to make it. In our country you can also buy this grill, and its price varies from 30 to 50 BGN.

Raclette in cooking

Raclette is consumed melted and served to a variety of dishes. Keep in mind that when it is raw it has a rather unpleasant smell, but when baked it becomes surprisingly pleasant. To melt it, a special device is used, which is something between a small stove and a small grill. Scrape off the surface of the appliance and serve. That is why the cheese is named raclette, which, as already mentioned, comes from "racler" - scrape, scrape.

If you do not have such an appliance, you can also prepare the cheese on an open fire. To the portion delicious, melted Raclette add various vegetables - small onions and pre-cooked potatoes. Its taste is perfectly complemented by dried meat - quality ham, prosciutto, pastrami, etc..

In some parts of Switzerland, the cheese is served with tea or a similar hot beverage, as well as with white wine. An interesting fact is that Raclette is never served with water, because it is believed that it hardens in the stomach and thus significantly complicates digestion.

One of the most modern options for processing Raclette is a specially designed grill, which has small pans with handles in which the cheese is heated until melted. It is often combined with stewed or boiled tomatoes. Another option for its consumption is in a completely melted version - then you can use it as a sauce to the main dish.

Raclette The grill is a great option for making a quick dinner for many people, in addition it is an ideal dish for the winter months. Combine with potatoes, pickles, onions, hams and meats.

We offer you an amazing and quick recipe for which you only need cheese Raclette, ham and potatoes, and determine the amount according to the portions. Boil the potatoes, melt the cheese and add the thinly sliced ham. If you do not have a melting device, pour the boiled potatoes into a pan, sprinkle with ham and raclette and bake for about 15 minutes. In this recipe, it takes the most time to cook the potatoes. The dish is quite high in calories, but on the other hand - very tasty.

Of course, we can't help but introduce you to the popular recipe of the same name Raclette. Necessary products: 200 g Raclette cheese for each serving, 1 jar of small pickled onions, 1 jar of pickles, 2 boiled potatoes per serving.

Preparation: Cut the boiled potatoes into large pieces. Distribute them evenly in pots. Arrange the sliced cheese on top so that it covers all the potatoes. Bake in a preheated oven. Take them out of the casserole and garnish each portion with cucumbers and onions. This dish goes well with both white and red wines.