Today begins the push to the end of the alphabet – thanks for sticking with me through this cheesy series!
“R” is for RACLETTE
Welcome back to Switzerland! I couldn’t stay away for long.
There are two melted cheese dishes popular in Switzerland – or, perhaps I should say, popular for tourists in Switzerland: fondue and raclette.
Fondue (from the French fondre, literally, “to melt,”) is better known, and if you link back to my “G” post, you can read all about it. Well, raclette comes from the French verb racler, literally, “to scrape.”
Raclette cheese is usually formed into wheels that weigh about 13 lbs. In times past, half the wheel was held, cut side out, to a fire, and when it was melted, the cheese was scraped onto a plate that contained little boiled potatoes, gherkin pickles, and pickled onions. Traditionally, Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around a fire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of bread.
Times have changed. Now, most people use an electric raclette grill like this one from Eiger. You place a slice of raclette cheese into one of the little coupelles, or small pans, and melt the cheese under the grill.
And always remember, the best beverage to drink with melted cheese is something warm, like tea. Room-temperature white wine is acceptable. Cold drinks? Non non non.
Martha Reynolds Writes 
Oooh, looks delicious!
I imagine if you drank something cold with a melted cheese, and there were still any bits in your both, you’d find cheese suddenly melded to your teeth. I bet that’s where the origin of drinking warm beverages with it came from. *giggles*
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yummy. thanks for sharing about it’s origins as well.
Hope you are enjoying the A to Z challenge
Rondeau
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Me, too, Lynda. Something so rustic about it.
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Thanks for the story behind the technique, but thinking of melted cheese .. oh, yum. Thanks for taking us back to Switzerland.
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I’m not done yet, Silvia! Am thoroughly enjoying your posts as well. 🙂
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We have a restaurant here with “authentic” (what do I know) Swiss food. Raclette is one of their signature dishes. Neat series, Martha!
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I do prefer fondue, Sharon, but raclette isn’t quite so heavy, if it’s paired with vegetables. Would love to visit that restaurant!
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You come out here and you got it! I’d like your take on quality and authenticity. The servers are passionate about the place. It’s fun to be with foodies who happen to be servers as well!
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🙂
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This one sounds neat, simply because of the technique of serving. I like the old-style heating near the fire…it just sounds quaint.
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