Traditional Swiss Raclette
Category : Main Courses
Preparation time :
30 min
Total time :
45 min
Portions :
15
The art of impressing guests... Swiss style!
Planning to make a raclette? Why not use a Swiss electric raclette oven*, available to buy or rent from many boutiques and specialized cheese stores?
Of course, it's tasty with a pan raclette oven, too, but if you're going all out to impress, nothing beats pure Swiss tradition!
* We recommend using a half cheese, unsliced.
- 2 L water
- 1 tsp. (5 ml) salt
- 1 to 2 potatoes per person, unpeeled
- 500 g cooked ham, thinly sliced
- 300 g Bindenfleisch, very thinly sliced
- Pickled onions
- Small pickles
- Half a Swiss Raclette (preferably round)
- Fresh ground pepper
Boil potatoes.
Arrange meat, pickles, pickled onions, and lukewarm potatoes on serving dishes.
Plug in raclette oven. Fix cheese in place and put under heating element. The cheese will begin to bubble.
Bring your plate of meat and pickles close to the oven. Move cheese toward you, lift it up where it is attached to the oven, and scrape melted cheese onto plate using a knife.
Put cheese back under heating element so that everyone can enjoy scraping off their own melted cheese.
Pepper cheese to taste and enjoy!
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Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
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