Raclette

What Is Raclette?

Raclette is a semi-hard cow's milk cheese from the Swiss and French Alps. Its name comes from the French word for "to scrape" (racler), because the cheese is heated and its melted surface is scraped off for serving.

It's known for its ivory-yellowish color, nutty-salty taste, and smooth melt. In the traditional dish of the same name, it's melted and served with boiled potatoes, pickles, and bread.

Nutritional Values of Raclette

Raclette, like semi-hard cow's milk cheeses, contains about 357 kcal of energy per 100 g, high protein and fat; it's a rich source of calcium. Values are approximate, based on a similar cheese profile.

What Are the Benefits of Raclette?

With its protein and calcium content, raclette can be consumed in moderation as part of a balanced diet; since its fat and calorie content is high, attention to portion size is recommended.

This information is general; raclette is a food, not a substitute for medical treatment.

How to Choose Raclette?

Good raclette is a cheese with an ivory-yellowish color, an even texture, and a slight moistness. Dry, cracked, or sharp-sour smelling examples are not preferred.

• The color should be ivory-yellowish, the texture even
• It should be slightly moist and cut well
• The smell should be nutty-sweet, not veering sour

How Should Raclette Be Stored?

Raclette is stored wrapped in cheese paper in the refrigerator for 2–3 weeks; breathable packaging is preferred. Bringing it to room temperature before serving improves its taste and melt.

Using Raclette in the Kitchen

Raclette is used mostly melted, poured over potatoes, vegetables, bread, and pickles. It's also preferred in gratins, hot sandwiches, and toasts where melting is needed.

How Is Raclette Melted?

A slice of cheese is heated in a special raclette maker or under the oven's top grill until its surface melts and turns golden; the melted part is scraped off onto food.

Frequently Asked Questions

Are raclette and fondue the same?

Both are melted-cheese dishes but they're different; in fondue, cheese is melted together with liquid in a pot, while in raclette, a slice's surface is melted and scraped.

Is raclette's rind eaten?

Its thin rind is generally edible; but if the hardness is bothersome, it can be trimmed off and the interior melted.

Which cheese can raclette be replaced with?

It can be replaced with gruyère, fontina, and similar Alpine cheeses that melt well; the taste changes but the consistency is similar.