Raclette Cheese

The Niagara Icewine Gala was a wonderful culinary event full of various wines, hor d’oeuvres and finger foods. If there’s one thing that they had a lot of (and I’m by no means complaining), it was cheese!

Smorgasbord of Cheese

Although you could find cheese in a bunch of fancy little bits and bites along the way, this particular cheese table had something called raclette cheese.

Raclette Grill with Melting Cheese

Raclette cheese originates from Switzerland. It’s a type of cheese that is great for suspending on a raclette grill (like the one shown above), which is essentially a fancy broiler that holds the savoury cheese and gradually melts it along the way. Once it starts melting, the cheese starts to brown and bubble, which is fascinating to watch.  And melted cheese? Yes, please!

Raclette Cheese is Semi-Hard Cheese

After the cheese caramelizes, it can be scraped off (known as “racler”) to put onto bread, crackers, salads…pretty much anything that goes well with cheese. This process creates those long, stringy pieces of cheese that is satisfying to see as you scrape it from the block. Raclette cheese isn’t the only type that can be used on a raclette grill, but from what I can gather, melting any cheese like this paves way for a gooey, softened cheese. Even though I’ve held fondue parties before, apparently there are raclette parties too. It’s a bit shi shi foo foo, but perhaps something I should look into doing one day. 🙂


9 Comments Add yours

  1. Is it possible to do a vegan raclette party? Or dairy free?


    1. Rini says:

      From what I understand, raclette cheese has minimal to no lactose it it, depending on the type you buy. So from that, I think it’s possible. 🙂

      Liked by 1 person

  2. I used to work in a restaurant where the owner was Swiss, so Raclette was always on the menu, served with small boiled potatoes and cornichons, which is the traditional way of serving it. It’s so good! 🙂
    And now I want some… 🙂

    Liked by 1 person

    1. Rini says:

      It definitely is. You’re so fortunate to be able to experience these wonderful culinary delights, Ronit. We only had a pop-up shop back in the summer, but otherwise raclette isn’t really seen around my parts of town. I’ll have to try it in Switzerland one day to see what it’s like there. 🙂

      Liked by 1 person

      1. You’re right, though most of these experiences come with far from ideal work conditions! 🙂
        The restaurant wasn’t in Switzerland but in Vermont, but the cheese and serving way was authentic.
        When I was in Geneva for a short time, I didn’t order it, so I can’t compare. Next trip! 🙂

        Liked by 1 person

  3. annika says:

    Drooling here!

    Liked by 1 person

    1. Rini says:

      Yah, cheese has a way of making me do that too. Lol

      Liked by 1 person

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