Raclette is a type of cheese called Brachäs in Swiss German and is a Swiss dish, also popular in Savoie and Haute-Savoie, France as well as New Year's Eve in Germany. The dish dates back to 1291, in medieval Swiss convents. Once it was a peasant food in the Alpine regions.
You scrape off the melted cheese and serve with potatoes, pickled onions, etc., and black tea, other warm beverages, or Fendant, Savoy, Riesling, Point gris or a dry white wine, if you desire.
Share with friends and family.
A. Serve a seasonal salad as a started and finish off with fruit sorbet, fresh fruit, or fruit salad for dessert
B. Use organic if possible. Use small portions. Some vegetable suggestions:
raclette cheese, remove the rind (substitutions semi-hard cheese: gruyère, emmental, fontina, appenzeller)
salami and other dry meats
pickles
artichokes
mushrooms with garlic and herbs
pitted olives
steamed or boiled fingering or new potatoes
roasting asparagus
marinated or grilled vegetables
baguettes
boiled potatoes
tomatoes
squash
cured meats
peppers
-Swiss German (Schwyzerdütsch)-
eis 1. Prepare the vegetables, etc.
zwöi 2. Melt the cheese in a nonstick pan on medium heat for 2-5 minutes, until it becomes oozy and bubbly.
drü 3. Either scrape onto diners' plates and dip the vegetables or pour over the vegetables.
Raclette machine (about US $200-$400)
Raclette electric grill table ($80-$100)
