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.

Swiss Vacherin Fribourgeois Cheese

Vacherin Fribourgeois is a Swiss mountain style cheese that is produced in the canton of Fribourg. As with all Swiss mountain cheeses the milk comes from cows that graze on Alpine grass and wild flowers throughout the late spring and summer. This pure grazing method allows the cows to produce sweeter milk. As summer turns to early fall the cows are brought down to lower pastures to graze on grass and summer hay. No other type of silage is fed to dairy cows during the winter except alpine and low meadow hay. This is the traditional method of dairy production, which continues today, and it has been producing magnificent mountain style cheese for centuries.

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Details: Vacherin is a raw cow's milk semi-firm cheese that has been lightly pressed and aged for three to four months. It is closely related to Italian Fontina Val d'Aosta but its curd is not cooked. Vacherin has an inedible natural brushed and washed rind that has a moderate stink factor, however the aroma is neither overpowering nor offensive. The interior paste has a straw color and may have small holes throughout and a buttery texture. It has a pleasant nutty flavor that lasts in your mouth.

When buying Vacherin Fribourgeois look for a light brown rind that is semi-soft but not mushy. The top of the rind may have a very thin paper label attached. A hard rind indicates dryness and should be avoided. An unhealthy odor of rot and a grayish tinge to the paste are also telltale signs of over ripeness.

Vacherin is a great substitute for French Raclette when having fondue. Use it melted as the cheese covering on onion soup. This is a great melting cheese so try using it in place of your usual Swiss cheese on grilled sandwiches, gratins, potatoes or over steamed vegetables. Also serve it cubed with salads or with fresh sliced apples or pears as a dessert course. It is wonderful as a table cheese paired with crusty bread and wine. Remember that the rind is inedible so remove it before serving or grilling

Wine parings: Any big and bold reds like Burgundy, Bordeaux or reds from the Rhone Valley in France.