Traditional Raclette: An Alpine Delight

Raclette is one of Switzerland's most beloved culinary traditions, a dish that embodies the warm hospitality and communal spirit of Alpine culture. Named after the French word "racler" (to scrape), this centuries-old tradition involves melting cheese and scraping it onto accompaniments. More than just a meal, raclette is a social experience that brings people together around a table for unhurried enjoyment of good food and company.

The Rich History of Raclette

The origins of raclette date back to the medieval period in the mountainous regions of Valais in southwestern Switzerland. Legend has it that cow herders would place a wheel of cheese near their campfire, and as it melted, they would scrape the softened layer onto bread or potatoes for a satisfying meal after a long day of work.

Written records of raclette appear as early as 1291, mentioning cheese being melted by fire in Alpine valleys. The dish remained relatively unknown outside of Switzerland until the mid-20th century, when modern raclette grills were invented, making it accessible to home cooks and fueling its international popularity.

Today, raclette is enjoyed throughout Switzerland and has spread globally, though it remains most strongly associated with its Alpine origins, particularly during winter months and special celebrations.

Traditional Swiss Raclette Experience

The Cheese

Authentic raclette is made with Raclette cheese, a semi-hard cow's milk cheese with a distinctive aromatic rind. Traditional Raclette AOP from Switzerland has a nutty, slightly fruity flavor that becomes more intense when melted. The cheese is typically aged for 3-6 months, developing its characteristic taste and optimal melting properties.

While Swiss Raclette is the traditional choice, French Raclette and variations from other countries are also available. Each has subtle differences in flavor and texture, though all are designed to melt beautifully.

Traditional Method vs. Modern Approach

In its most traditional form, raclette involves melting a half wheel of cheese by an open fire or specialized heat source. As the surface melts, it's scraped onto plates and served with accompaniments. This method is still used in some Swiss restaurants and at special events.

The modern approach uses electric raclette grills with small pans (coupelles) for individual portions. This table-top appliance has made raclette accessible for home dining and allows guests to customize their experience.

Hosting a Raclette Dinner

Equipment Needed

• Raclette grill (table-top electric model with individual pans)
• Wooden scraping tools or spatulas
• Small plates for each guest
• Serving platters for accompaniments

Ingredients

• 800g-1kg Raclette cheese, sliced (about 200g per person)
• 1.5kg small new potatoes, boiled in their skins
• Assorted pickled vegetables (cornichons, pearl onions, pickled mushrooms)
• Charcuterie selection (dried meats such as Bündnerfleisch, prosciutto, and air-dried beef)
• Fresh bread
• Freshly ground black pepper
• Paprika and other herbs (optional)

Optional Additions

• Fresh vegetables for grilling (mushrooms, bell peppers, zucchini, asparagus)
• Cooked meats (ham, bacon, sausages)
• Fresh fruits (pears, apples, grapes)
• Nuts (walnuts, hazelnuts)
• Various mustards and condiments

Preparation and Serving

1. Prepare all accompaniments in advance. Boil the potatoes until just tender, about 15-20 minutes depending on size. Keep them warm by covering with a kitchen towel.
2. Slice the Raclette cheese into thin pieces (about 5mm thick) that fit your raclette pans.
3. Arrange all accompaniments on platters around the table.
4. Preheat your raclette grill according to manufacturer's instructions.
5. Each guest places cheese in their individual pan and slides it under the grill to melt.
6. While the cheese melts, guests can grill vegetables or meat on the top surface of the grill if it includes a flat top.
7. When the cheese is bubbling and slightly browned at the edges (3-5 minutes), scrape it over boiled potatoes or other chosen accompaniments.
8. Season with freshly ground black pepper and enjoy immediately.
9. Repeat the process at a leisurely pace throughout the meal.

Raclette Traditions and Etiquette

The Communal Experience

Raclette is meant to be a slow, social dining experience. In Switzerland, it's common for a raclette dinner to last several hours, with conversation flowing as freely as the melted cheese. This unhurried approach allows everyone to enjoy multiple servings at their own pace.

Beverage Pairings

Traditional beverages to serve with raclette include:

• Swiss white wines, particularly Fendant (Chasselas) from Valais
• Light, acidic white wines that cut through the richness of the cheese
• Hot tea, which was historically the preferred drink of mountain farmers
• Kirsch (cherry brandy) as a digestif

Avoid serving ice-cold drinks or water, as Swiss tradition suggests that cold beverages cause the cheese to harden in your stomach and become difficult to digest.

Regional Variations

While raclette originated in Valais, different regions in Switzerland have developed their own variations:

• Valais-style: The classic approach with boiled potatoes and pickles
• Geneva-style: Often includes sliced apples and pears
• Ticino-style: Incorporates polenta instead of potatoes
• Modern Swiss: Includes a wider variety of grilled vegetables and meats

The Health Benefits of Raclette

While raclette is undoubtedly indulgent, it offers some nutritional benefits when enjoyed in moderation:

• Raclette cheese is rich in calcium and protein
• The traditional accompaniments of potatoes and pickled vegetables provide a balance of complex carbohydrates and probiotics
• The social aspect of raclette encourages slow eating, which aids digestion
• When paired with fresh vegetables, it becomes a more balanced meal