The original Raclette

Tradition and authenticity of Valais

Raclette, this emblematic dish of Valais, is much more than a simple meal: it is a real moment of conviviality which brings people together around a perfectly melted cheese.

But did you know that raclette as we know it today is rooted in a centuries-old tradition?

Raclette cheese from Valais AOP, the result of artisanal know-how, is made from raw milk from cows that graze in the Valais mountains.

It is in this idyllic setting that the secrets of raclette making are passed down from generation to generation.

This semi-hard cheese is melted slowly, offering a creamy texture and a slightly fruity taste. Once grilled, the raclette is scraped directly onto jacket potatoes , for a guaranteed taste pleasure.

Pure Valais tradition

Real raclette is made simply, without any frills. The cheese is the main actor, accompanied only by firm and melting potatoes .

In keeping with the pure tradition of Valais, nothing beats the use of local produce, including Hugo Reitzel gherkins and small pickled mushrooms, such as chanterelles, which provide a perfect tangy note to counterbalance the fat of the melted cheese.

But we must not forget a crucial element that makes raclette an authentic Valais meal: the charcuterie.

What cold meats go with raclette?

It is well known that raclette goes wonderfully with charcuterie, and there is nothing better than traditional Valais products for this. Here are the main must-haves to have on your platter:

• Dried meat from Valais : the undisputed star of any raclette meal. This lean meat, dried in the cool mountain cellars, is tender and rich in flavor.

• Dry bacon from Valais : salted and matured, this bacon literally melts in the mouth, offering an explosion of subtle flavors.
• Raw Valais ham : with a milder taste than dried meat, it goes perfectly with raclette.

• Dry sausage from Valais : for those who like an extra touch of robustness.
  
  

These products are the fruit of ancestral know-how which respects the Valais traditions of preserving meat using salt and mountain air.

Preparation of the recipe for dried meat from Valais (quantity for 10 kg of meat)

Ingredients :

• 30 bay leaves
• 25 cloves
• 5 knife tips of coriander
• 10 knife tips of “Grand Saint-Bernard” spice bouquet
• 18 g ground black pepper
• 15 cloves of garlic
• 5 onions
  
  

Steps:

1. Preparation: If the meat is vacuum-packed, pat each piece dry to remove excess moisture.
2. Seasoning: Brush the meat with all the prepared spices.
3. Maceration: Place the pieces of meat with the chopped onions. Place everything in a container with a clean cloth. Leave to macerate, turning the meat every two days for 5 days.
4. Adding wine (optional): You can add 1 liter of red wine at this stage to enhance the aromas, and continue to stir every other day for 6 days.
5. Drying: After maceration, remove the onions and hang the meat in a dry place for about a month, checking regularly.

The art of raclette and its accompaniments (ham, potatoes, etc.)

In addition to cured meat, other elements can enrich the experience of a successful cheese raclette . Consider including local potatoes, cooked in their jackets, which perfectly complement the creamy texture of the cheese.

Hugo Reitzel pickles and small pickled mushrooms, such as chanterelles, provide a touch of acidity to balance the fat of the melted cheese.

Don't forget to offer a varied assortment of cold cuts: dried meat, bacon, raw ham and dry sausage.

These products, in addition to raclette cheese, guarantee a gourmet meal rich in authentic flavors.

Prepare and scrape the raclette cheese

Preparing the cheese is an essential step for a good raclette . In general, raclette cheese is sold in the form of a wheel or half-wheel with a rind already cleaned.

If not, it is recommended to cut the wheel in half or in quarters, then carefully scrape off the brownish crust using a raclette knife.

This will allow the raclette cheese to melt better when heated.

Once the cheese is prepared, it is time to melt it under the heat source.

Heat the surface until it reaches the desired consistency: slightly melted for small, delicate portions or well roasted for generous raclettes that give off an exquisite smell of grilled cheese.

Then remove the wheel from the heating element, tilt the cheese holder, and scrape the raclette cheese directly onto the plate using the Misterraclette raclette knife .

Use the smooth side of the knife and apply light pressure for best results.

Remember to preheat the raclette oven for about 5 minutes before placing the raclette cheese on the cheese holder, thus ensuring even cooking and flawless enjoyment.

The importance of choosing raclette cheese and its tips

The choice of cheese is crucial for a successful cheese raclette evening .
For an original raclette , it is recommended to choose the Valais AOP raclette, which respects all the traditional stages of production, from raw milk to maturing in the mountains.
Each cheese has its own specificity depending on the ripening time and the geographical area, which allows for an infinite variety of tastes, ranging from fruity to full-bodied. You can also experiment with leftover cheese for new and innovative raclette recipes .
Diversifying the pleasures is also possible with varieties such as alpine cheese, goat's cheese or more daring creations such as blue cheese raclette .

Each of these cheeses brings a unique touch to this essential dish.
For an easy raclette evening , combine it with simple tips , like accompanying your good raclette with nice people around the table.

Enjoy these friendly moments with family or friends in a friendly place like at home, while exploring new culinary experiences . These recipe ideas will enrich this emblematic dish of Valais cuisine.

Conclusion

In this article, we see that raclette is much more than just a meal. It is an opportunity to share a moment of conviviality around local and artisanal products, from the Valais tradition.

For an original raclette , nothing beats respecting these traditions, from the preparation of the cheese to the accompaniment of Valais charcuterie and condiments such as Hugo Reitzel pickles.

Whether you choose to prepare your own dried meat or buy local products, the main thing is to savour every bite, in the pure tradition of Valais.