Nov 29 2024
Although the origin of raclette cheese is technically in the Swiss Alps, this popular sharing cheese can thank the French for its name. Raclette comes from the French verb ‘racler’ which means ‘to scrape’, and was the term given to the cheese because the traditional method of consuming it was to melt it and scrape it onto potatoes. The cheese was originally known as the ‘roast cheese’, but the name raclette has stuck and now the cheese is produced in many Alpine regions, and in particular the Savoie region of France. From this, raclette has formed a close connection with winter sports, but generally speaking, it has become an essential accompaniment to cold winter evenings and is popular for its warming, restorative qualities.
Traditionally, herdsmen were said to have carried raclette cheese with them as they transported their herd from pastures to mountains, and in the evenings they would gather around a campfire and feast on large chunks of crusty bread dunked in the melted cheese. Now, raclette has the same association with après-skiing or any tiring trek out in winter conditions, and its warming qualities act like a comforting cosy blanket.
Raclette is a smooth and luxurious cow’s milk cheese which has a slightly springy texture when raw, and is proliferated with small and larger holes – but when melted it develops a deliciously smooth and gooey texture, so it is commonly consumed hot. Raclette has a pleasantly pungent aroma, and a mild creamy taste, with notes of fresh milk. Its creamy texture also offers a balanced mix of salty but slightly sweet and nutty flavour.
The traditional way to enjoy raclette is poured over potatoes. It is a popular street food item in European winter markets, and you will often see a huge gooey slab of it on a plate, offered with very little presentation. But this is the ideal accompaniment for crusty bread, pickles such as onions, gherkins or cornichons, or perhaps on a platter with some chestnuts and a charcuterie selection of Parma ham and prosciutto. Raclette also pairs well with white wines, such as a Riesling or a Pinot Gris.
Raclette is often used in baking, due to its melting properties, and at Sodiaal we have developed some tempting recipes, such as a Buckwheat galette complete with ham, raclette and mushrooms, while you can also combine butter and eggs with raclette to make some delicious savoury cookies. Raclette is also popularly used in potato gratins and pasta bakes and even as a simple topping for a hamburger or melted on a slice of toast.
The main characteristic of raclette is that it is mainly consumed in the evenings and whenever you have visions of a warm winter Alpine cabin with a roaring fire, you can almost smell the raclette too. In the UK, raclette is suitable all year round, as even many of our summer evenings would benefit from the warming qualities of an indulgent, melted raclette. So contact our team at Sodiaal today and we can supply the most famously luxurious sharing cheese there is, and get raclette on your table in the UK.
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