Thank the Swiss for Raclette!

Raclette (das oder die Raclette) is very popular in Germany and Austria, but this delightful melted-cheese dish was invented in Alpine Switzerland. Raclette refers to both the cheese and the dish made with it. Although the two terms often get confused, raclette is not fondue – even if they both involve melted cheese and are usually served in winter.

An electric raclette cheese melter. Just place your bread or plate under the melting tray. PHOTO: Amazon.com

First, raclette is older than fondue. References to raclette date from 1291, while the first mention of a fondue recipe came much later, in 1699. The word “Raclette” comes from the French Swiss dialect (Walliserdialekt) verb racler, meaning “to scrape.” Raclette cheese also comes from the German and French-speaking Swiss canton of Wallis/Valis. In German-speaking Switzerland the dish was once called Bratchäs (“roasted cheese”). Authentic raclette dining involves scraping melted cheese onto bread or a plate. Fondue is basically bread-squares dipped into melted cheese (or cheeses), while raclette is served with small new potatoes (Pellkartoffeln/Gschwellti, boiled in their skins) and typical side dishes that include gherkins, cold meats, and pickled onions.

Typically, a wedge of raclette cheese is melted slowly under a heating element, a broiler, or beside an open fire. A special electric raclette grill or oven is not required, but using one can make the heating/melting and serving process a lot easier. A toaster oven also works if you don’t have a raclette grill. Even in North America it’s not difficult to find raclette sets in stores or online. Although the back of a knife can be used for scraping the melted cheese, a special raclette spatula called a Raclettemesser is ideal.

An electric raclette table grill set with a reversible top plate and 8 individual serving trays. PHOTO: Amazon.com

The term Raclettekäse (raclette cheese) is not a legal trademark. Raclette-style cheese is produced today in various places around the globe outside of the Swiss canton of Valais – in other parts of Switzerland, Austria, France, Finland, and even in Australia, Canada, and the United States. Of the total of 14,000 metric tons of raclette cheese produced in Switzerland, only about 2,000 tons come from Valais/Wallis.

Raclette cheese slices before roasting. PHOTO: Martin Steiger (Wikimedia Commons)

Purists, however, insist on the real thing: Walliser Raclette (French: Raclette du Valais). This special cheese can only be called “Valais raclette cheese” if it is made exclusively from cow’s milk in the canton of Valais (Kanton Wallis), with the lone exception of Alp Spittelmatten in the region of Kandersteg in the canton of Bern. The fat content is regulated and the cheese must be aged for a minimum of three months. Valais raclette cheese is protected under EU law as a “protected designation of origin” (PDO) product, much like champagne. Among the better known brands of official Valais raclette cheese are Goms, Bagnes, and Orsières.

An electric raclette grill surrounded by all the trimmings.
PHOTO: Klaus-Dieter Keller (Wikimedia Commons)

If you can’t get Valais raclette cheese, other cheeses are suitable for a raclette meal, including some Swiss and French variations that are also PDO-protected. Some people like to use Gruyère, Appenzeller, Emmentaler (“Swiss cheese”) or any good semihard melting cheese. (Not all cheese varities are suitable for melting. Some cheeses won’t melt at all!) Germany is the largest importer of Swiss-made raclette cheese.

In winter, especially around Christmas and New Year’s Eve, French, German, Austrian, and Swiss supermarkets display raclette-related items, including electric grills, sliced cheese, and other typical raclette menu selections. At the same time in some regions, restaurants also feature raclette-for-two or party-style raclette on the menu. That’s a good way to try raclette without all the fuss.

Drinks served with raclette vary by taste and region. Fendant, a special white wine from Valais made from the Chasselas grape, or other white wines are commonly served with raclette. Some people prefer beer, tea, or a rosé wine. Purists insist on tea, but others claim tea is best served after a raclette feast. We recommend a good white wine.

Try raclette! We think you’ll enjoy it.

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