What if you were to take a hunk of cheese, warm it until it’s oozing and melty, and then spread it over crusty bread while sitting by a toasty fireplace? You might call that a recipe for success, as far as taste goes. In fact, you’re likely thinking this is a formula for a cozy, romantic evening, too.
It’s called “raclette,” both the cheese and the method. Shepherds in the Swiss Alps have been cooking this simple meal in the coals of their campfires for centuries, dating to the late 13th century. Combined with boiled or roasted potatoes and pickles, this Swiss cowherd staple centered in Romandie, the French-speaking part of Switzerland. It, along with its other melted cousin – cheese fondue – has evolved into a national tradition.
More than melted cheese
Preparing raclette is easy, once you determine what heat source you will use to melt the cheese. An open fireplace works, as does a flat griddle placed on top of your stove, said Mary Roberts, co-owner of Lincoln Park Emporium, 822 8th St., Greeley. Or you can plug in an electric raclette, a machine of the same name as the dish. Roberts offers several varieties of raclettes in Miss Mary’s Kitchen Store, part of the Emporium.
“As a small table top grill, they’re very mobile, you can use them inside or take them outside if you have an electrical source,” she said.
Roberts’ customers tell her they get together with friends who also own raclettes to create a gathering of friends. Fresh veggies, fruit and a variety of meat options are prepared beforehand, cut into sizes that can be easily handled on a grill with tongs. Often, people use several tables, with each featuring different combos of fruits and meat.
“It gets you having conversations that you might not have if everyone were sitting down at a table. You cook a little, eat a little and everyone is cooking at the same time. The premise is that everything isn’t ready all at once, and there will be a variety of foods to choose from. It makes for a different but satisfying eating experience,” Roberts explained.
In that, raclette fits in nicely with the Slow Food movement popular today, one that advocates making food that is delicious and nutritious that cultivates connections to community and place.
“It’s healthy food and food for thought,” Roberts said. “It creates new and interesting food pairings and combos.”
Raclette ingredients
What you will need to make a raclette meal:
- A heat source, either an open fireplace, wood-burning stove or electric raclette.
- Meltable cheese: Raclette cheese can be found in major grocery stores in Greeley, but Roberts said you can also use your meltable favorites. Havarti and cheddar are good options. Once melted, the cheese should have a consistency that allows it to be poured or spread over toasted bread slices, boiled or roasted potatoes, and grilled vegetables or fruit slices.
- Cut up pieces of vegetables and fruits.
- Small boiled or roasted potatoes, like fingerlings or petite new potatoes.
- Sliced crusty bread, toasted to taste.
- Cornichon (tiny pickles), pickled onions or other pickled foods.
- Charcuterie, including salami, sausages and dried meats like prosciutto. Thinly sliced corned beef and pastrami add hearty flavor, too.
If using a raclette, place slices of cheese in individual paddles beneath the grill. Cook other foods on the grill while cheese melts. Place a selection on a salad plate, pour cheese on top of foods and enjoy.
The root of the word raclette is “racler,” meaning “to scrape.” If cooking raclette by the fireside, you will need a raclette knife or spatula to scrape cheese onto food as it melts.
What to drink
Although red wine and cheese is a classic partnership, raclette is typically paired with dry, fruity, earthy wines made from Chasselas grapes. A Swiss variety originating in the Vaud region, the grape also goes by the name Fendant, meaning “to split” rather than crush when pressed. Look for these white wines from the Alsace region of France, Vaud, Switzerland, Germany and Austria.
But a light, dry white wine, a rose or light red such as a Pinot Noir works well, too, as does beer.
