Raclette…

Hello Fellow Travelers!

Raclette! – Yes, it is a cheese, but it can also be an experience…Let me explain…

The year was 1997. I had been the Director of Deli’s for Nob Hill Foods for several years when my good friend Jim Basta invited me (and other cheese buyers across the country) to Vail, Colorado to witness the U.S. Ski Trials. He invited us because he was working for the Switzerland Cheese Association at the time and they were sponsors of the event and even brought members of the Switzerland Ski Team to perform in the festivities. That night the Switzerland Cheese Association put on a large dinner for the skiers which, not surprising, included Fondue…but it also included Raclette…Not just the cheese, but the Raclette Iron as well! This was a time before Facebook and Instagram which love to show short clips of bubbling, melty Raclette. While I had heard of (and sold) the cheese, I had not seen it being cooked. Not only did they have the iron, but they had all of the traditional accompaniments (as well as some non-traditional ones) that go perfectly with this “liquid gold” that was being poured out of the little Raclette trays to cover the small boiled potatoes. This was magical!

Fast forward ten years later to 2007, I was now working as a Specialty Cheese Broker, where I represented some of Europe’s best cheese….Once again, Jim Basta was one of my Regional Managers that I got to work with. Jim and I reminisced how great that Raclette event was ten years earlier, so we rented the Cheese School of San Franciscofor the night, and invited the local retailers, cheesemongers and distributors, and had an amazing night of Raclette history, pairings, and of course, enjoying. Everyone left with a full belly and a smile on their faces that night.

So, with Christmas right around the corner and a winter cold snap in the air, this is the perfect season and time for Raclette.

While the small potatoes are boiling, and the Raclette grill is heating up, let’s take a quick history lesson on this beautiful mountain cheese…

Raclette was mentioned in medieval documents within Switzerland convents from as early as 1291. Originally consumed by shepherds and people living in the mountainous regions between the Cantons of Valais and Fribourg in Switzerland, and Savoie and Haute-Savoie in France.

Raclette gets its name from the French word ‘racler’, which means ‘to scrape’. Historically, wheels of cheese were traditionally heated over an open fire before being poured over an accompanying dish of potatoes. Today, this Swiss national dish, has changed little over the years. Enjoyed as a communal meal to share with friends, the Raclette cheese is heated to a bubbling point and served with potatoes, cornichons and cold meats.

Want to get an idea of just how popular Raclette is?...Just ask my friend Gabrielle who shared these top two photos from a road-side Raclette stand….From Hawaii…In July!..WOW!....Now that is Hot!! 

So you can see that Raclette can really be enjoyed any time of the year, in any season. The Swiss Raclette Association has some great ideas for enjoying this treat year round….or better yet, email me! I have lots to share.

My friend Jim Basta, now works for Mifroma, a producer of some of Switzerland’s finest Cavern (Cave Aged) and Semi-Hard Selection Cheeses (like Raclette). While Raclette is still produced in 15lb wheels, Jim was nice enough to send me some of these 7oz. retail slices, which are perfectly cut to fit right in the Raclette trays. Thanks Jim!!

I cooked some vegetables and hanger steak on the top of the grill, while the Raclette bubbled below under the broiler.

These were all served up with some delicious Cornichons from Les Trois Petits Cochons, a fresh baguette, and some boiled potatoes!...All were simply perfect covered in Raclette.

Wishing you and your family many blessings this Christmas and into our new year

Until next week…

Trevor