Swiss Raclette The Famous Swiss Melting Cheese

The name Raclette traces its name back to the French word racler meaning "to scrape". Swiss Raclette in essence is really a group of similar cheeses that are produced in small towns and dairies. The names of the cheeses reflect the names of these towns and dairies . Raclette cheeses are made from raw unpasteurized cows milk although there are some pasteurized versions available. The milk for Raclette comes from cows that graze on grass and flowers in the high alpine meadows of Switzerland and is considered a mountain style cheese. 

 Details: The production of Raclette is localized and is made using time honored traditions. The fresh curds are gathered and placed into hand carved wooden molds and pressed to expel the excess water and whey. The newly formed cheeses are then soaked in a brine solution and brushed with a yeast solution which helps to form the hard outer rind. They are then placed on wooden benches and left to age for three to six months in local cellars. The aged cheeses do not have any holes and will have a faint yellow inner paste that is semi-firm and an inedible dark beige rind. The wooden molds used to age the cheeses leave impressions of the name of the town or dairy where they were produced on the rind.

Flavor: Raclette has a stronger flavor and is smoother and less hard than Gruyere. The flavor is  nutty and not too salty however longer aged versions are sharper and more pronounced.

When shopping for Raclette look for a dark beige rind that does not look dry and is not cracked or shows signs of reddening or mold. Try to find cheeses from the canton of Valais with the names Bagnes, Conches, Gomser, and Orsieres on the rind. Swiss Raclette is more difficult to find than the French version but it is worth looking for. Raclette can be found in most cheese shops or on line at Amazon. Raclette Cheese

Since Raclette is produced as a 12 pound wheel it is usually bought in smaller wedges and heated in the oven or on a Raclette grill. When the cheese is melted in the rind it is shaved onto casseroles or hot vegetable dishes. Raclette is often a component of cheese blends for fondue along with Gruyere, Emmental or Appenzeller and is also a wonderful table cheese  served with fresh fruit.

Wine Pairings: white Swiss Fendant or light fruity reds or any Beaujolais.