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What exactly is raclette? Is it a dish or food? Maybe it's a kitchen gadget? It is essentially a cheese that is so soft that cooking it is the only way to eat it. No, fondue is not the topic at hand. We are discussing raclette. It is the epitome of melty cheese—extremely creamy and gooey.
Raclette, a cheese that has been a favourite since the Middle Ages, is made using milk from cows who are given meadow hay in the winter and fresh grass in the summer, producing an aromatic cheese that ranges in flavour from mild and creamy to spicy. Continue reading to see why raclette is so beloved among cheese lovers.
Raclette is an Alpine cow's milk cheese that is reasonably expensive and available in speciality stores and marketplaces that stock a good assortment of European cheese. It is ivory-pale yellow in colour with a few small, irregular holes and has a firm, smooth, and creamy texture.
The delicious orange-brown rind is also present. Raclette has a flavour that varies a little depending on the place in which it's made, but it typically has a floral aroma and tastes nutty, fruity, peppery, and milky.
Raclette is typically served in fondue and raclette dinners when it is melted and scraped over cooked potatoes. Raclette has extraordinary melting qualities. The word "raclette" comes from the French word "racler," which means "to scrape."
Flavour Profile
The flavour profile can differ by country of origin. Swiss raclette—it can be stronger in flavour and more floral. The flavour of French raclette is butterier and smoother. Raclette is generally flavorful, fragrant, creamy, and nutty. In addition, despite the aroma, the flavour is not as potent as one might anticipate. It has a milder flavour overall. Nevertheless, it gets stronger as it gets older.
How Is It Made?
Raclette is a regional speciality of the Swiss canton or area of Valais, where it is created solely from raw (unpasteurized) cow's milk using age-old techniques and has PDO or AOP accreditation. Raclette du Valais AOP, the name given to Valaisan raclette, is described as having a fresh, zesty, and floral flavour.
Raclette is also made in other parts of Switzerland and sold there under the name Raclette Suisse. Swiss raclette has a mild, fragrant, and flowery flavour and is made from pasteurised, thermized (lightly heated), or raw milk.
How To Enjoy Raclette?
Raclette cheese is as enjoyable to prepare as it is to consume. Raclette is often heated in a special melter before being lavishly but delicately scraped over a variety of meats and veggies. There are many different types of melters, scrapers, and raclette grills available to pick from in order to make your raclette feast a success now that raclette is appreciated all over the world and is no longer only a speciality of Switzerland.
Storage Instructions:
Wrap the cheese in waxed or parchment paper and put it in a zip-top bag or a plastic container to store in the fridge. This will provide a small bit of ventilation without filling the fridge with the aroma of cheese. If any mould develops, carefully cut around it without touching it with your knife.
For up to six weeks, raclette can be stored in your refrigerator. It can also be frozen for up to three months without affecting the flavour or texture. To freeze, place hand-sized blocks in zip-closed bags with all the air compressed, or coarsely grind and wrap in plastic. Before using the cheese, let it defrost in the refrigerator overnight.
