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Raclette
08/26/2017

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Raclette is part of the culinary heritage of both the French and Swiss Alps with references dating as far back as the 1200s. Traditionally, the French and Swiss cow herders carried the Raclette with them when they moved their cows to and from the mountain pastures. In the evenings they would place their Raclette next to the camp fire, often times on a large rock, and once it had reached the perfect softness, the herders would then scrape the Raclette onto their bread or potatoes.

These days, unless you're really into roughing it, no campfires or rocks are needed! Raclette can be melted and served more handily with modern appliances designed specifically for gathering friends around to enjoy Raclette.

A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, in which to melt slices of raclette cheese. Generally the grill is surmounted by a hot plate or griddle. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables and charcuterie. These are then mixed with potatoes and topped with cheese in the small, wedge-shaped coupelles that are placed under the grill to melt and brown the cheese. Alternatively, slices of cheese may be melted and simply poured over food on the plate. The emphasis in raclette dining is on relaxed and sociable eating and drinking, the meal often running to several hours.

 

 
Post By:   Steve Gunnerson
 
 
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