Raclette is not only a unique cheese; it also has a long history. Originating in the Alps region between Switzerland and France, Raclette cheese has been produced for centuries; in fact, it was mentioned in medieval texts from Swiss-German convents from around 1290. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. It got the name from cow herders who would carry the semi-hard cheese with them as they followed the cows up the mountains, and they would soften the cheese by the open fire. Once soft, they would scrape the melted portion onto breads, boiled potatoes, or other root vegetables. Today, Raclette is primarily made in Switzerland with only a small portion still being made in France. Although the cheeses are very similar, the French version tends to be creamier and smooth in flavor compared to its Swiss counterpart.
This semi-hard cheese is made from Alpine cow’s milk. Unmelted, Raclette is similar to Gruyere in flavor and texture. As mentioned previously, Raclette is traditionally melted and scraped on bread or other root vegetables. In the past it was placed by an open fire but today there are a variety of ways to melt the top layers including table grills, machines, and even stove tops and ovens. While the traditional pairings are always going to be a winner, you can also melt it and put it on just about anything! We love cured meats, burgers, and one of us is even a fan of pickled onions. As for beverages, merlots and rieslings are always a good choice, and for beer we would try lagers and Kölsch.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!