As the weather cools down, it is time to think about Raclette for dinner...
RACLETTE Cheese
Raclette Season is here!
"Raclette, a semi-firm cheese from the Swiss and French Alps, is a fun and different way to enjoy cheese at a friendly get-together on a cool fall or cold winter night. Raclette, which means “scraper,” is traditionally hung on a fork in from of a fire so that the face of the cheese softens. As it melts, it is scraped off the cheese slab and eaten with boiled new potatoes, pickled onions, and cornichons. Today there is an easier way. Electric raclette melters are available for borrow (for free) or for sale from The Wine and Cheese Place, along with properly sliced French or Swiss raclette. Slices of raclette are placed in individual melting trays for a few moments, and then spread on fresh slices of French bread. This is an easy and delicious alternative to fondue ~ no mixing and heating ingredients ahead of time! The texture of raclette is very smooth, and seems to melt in your mouth even without heating. The taste is rich, reminiscent of wine and fruit, with a pronounced tang. Thinly sliced dried ham, such as prosciutto, iberico or serrano is an excellent accompliment. Raclette, thin ham slices, bread, boiled potatoes, pickled onions and sour gerkins, make for a light and festive supper for friends or family. Serve with a great hearty red like Segries Cotes du Rhone.
-- Bonnie Canning, cheesemonger
Raclette Season is here!
"Raclette, a semi-firm cheese from the Swiss and French Alps, is a fun and different way to enjoy cheese at a friendly get-together on a cool fall or cold winter night. Raclette, which means “scraper,” is traditionally hung on a fork in from of a fire so that the face of the cheese softens. As it melts, it is scraped off the cheese slab and eaten with boiled new potatoes, pickled onions, and cornichons. Today there is an easier way. Electric raclette melters are available for borrow (for free) or for sale from The Wine and Cheese Place, along with properly sliced French or Swiss raclette. Slices of raclette are placed in individual melting trays for a few moments, and then spread on fresh slices of French bread. This is an easy and delicious alternative to fondue ~ no mixing and heating ingredients ahead of time! The texture of raclette is very smooth, and seems to melt in your mouth even without heating. The taste is rich, reminiscent of wine and fruit, with a pronounced tang. Thinly sliced dried ham, such as prosciutto, iberico or serrano is an excellent accompliment. Raclette, thin ham slices, bread, boiled potatoes, pickled onions and sour gerkins, make for a light and festive supper for friends or family. Serve with a great hearty red like Segries Cotes du Rhone.
-- Bonnie Canning, cheesemonger
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