Raclette

That or the raclette ( " scrape " of French racler, " scratch ") - in addition to the cheese fondue - one of the Swiss national dishes, which are prepared with melted cheese. Also, the cheese used in the preparation is often called ( the ) raclette.

Origin

The first surviving written record of Raclette is found in medieval monastic manuscripts from the cantons of Obwalden and Nidwalden, where a Bratchäs ( " roasted cheese ") is reported as a particularly nutritious food of the herdsmen.

Literary theming

In the famous children's book Heidi by Johanna Spyri Raclette is referred to as " cheese roast on a spit ."

Preparation

It now ranges Gschwellti (Swiss German for potatoes ), pickles, vinegar, onion, mustard fruits, etc. to do so. Meanwhile, there are numerous varieties of Raclette cheese, which are also made with garlic, pepper or paprika or goat's milk.

Raclette du Valais AOC ( " Raclette du Valais AOC ")

After primitive type Valais half a loaf is placed particularly feinschmelzendem of full-fat cheese Valais cheese as close to the fire that this slowly begins to melt. Here, the cheese is not only melted, but smoked and grilled at the same time. This creates the distinctive flavor of the cooked on fire real " raclette ". Raclette cooking is usually the same fire man. He orders the fire in a rear portion and a front Glutteil fire. Before Glutteil is a wrapped with aluminum foil board, and on it are the two halves of cheese loaf with the cut surface to glow. So can always melt a cheese, while the other with the knife back a portion of " raclette " is scraped onto a plate. Working as a raclette cooking is strenuous and sweaty.

An essential element - in addition to the culinary delight - is the socializing in the group around the campfire. A raclette evening takes several hours. Even the preparation takes time looking wood, set fire pit, light a fire, wait until coals has formed. During the actual eating a portion is always output after the other, and each guest gets three to four servings. A Raclettkäse weighs about 5.0 to 5.5 kg. For a requirement of about 300 grams per person which results in a group size of 15 to 20 people.

Raclette Fribourg

The Raclette Fribourg is a semi-hard cheese from the canton of Fribourg in Switzerland. The milk is subjected to thermal treatment. This means they will be heated during processing to a temperature of 69 ° C. Thus, the undesirable bacteria are reduced in milk and off possible negative influences. Whereas the processing beige surrounded lactic acid bacteria will now have fewer competitors. This affects in the lactic acid fermentation and subsequent maturation positive.

The raclette is aged for at least three months in the aging cellars.

Melting and preparation

Before raclette cheese goes on sale, the rind is washed in order to counteract the strong taste of its own at the edge of the cheese, which is produced by proteolysis ( protein degradation) during melting.

On the Alpine chalets strong flavor development of unwashed Raclette cheese can be accepted.

Raclette

Oven for cheese halves

Meanwhile Raclette is not done mainly by the fire, but has been found in the form of purpose built countertop ovens ( raclette ) its way not only in Swiss dining room. These classic electric countertop ovens consist mainly of a heating coil in a horizontal or inclined housing, a cheese holder and a device for height adjustment. Raclette cheese is loaded in the holder and conducted under the heating coil. Then wait until the top layer begins to melt. Ideally, the cheese layer should be light brown. Then the cheese is removed from the heat source, tilted and " raclettiert ", ie with a spatula provided, the raclette knife so-called scraped onto a plate.

Oven for cheese slices

For some time, there are desktop devices that allow it to melt any cheese loaves, but pre-cut slices of raclette cheese. To this end, in a round, square or oval frame a horizontal heating coil is mounted above. It can include multiple ( different number ) small pans are inserted, which can be individually topped with cheese. Above the heating coil usually is a cover of stone or metal to protect against direct contact of the hot coil and to keep the heat in the unit. Since the cover is also hot, the sheet metal hoods often have wells that allow, primarily to fry meat or fried eggs or preheat the pan. In some cases we can prepare this often coated with Teflon cover crepes. The pans are also used to cook au gratin vegetables and other side dishes with the cheese.

The case of strong heating escaping from a Teflon coating gases can be lethal to some animals, such as cage birds.

In the trade in Germany is offered in addition to the Swiss and French and German raclette cheese. These differ in flavor, creaminess and price, but all are characterized by good melting properties.

Many raclette ovens have an electrically heated stone nowadays. This should be absolutely neutral in taste and much easier to clean, also can be cooked without oil grilled food without letting it burn.

Swiss Raclette cheese

The Swiss cheese Raclette Suisse and Valdor mature for at least three months and have a spicy taste. The loaves of Raclette Suisse can also be square and weigh 11 to 15 pounds. In the year 2007 11.609 tons Raclette Suisse were produced, of which 436 tonnes are exported went to Germany; so that Germany is the largest foreign market. The cheeses of the Valdor measure about 30 cm and weigh around 5 kg.

No Name Protection

In Switzerland, raclette cheese should be legally protected as a designation of origin (Appellation d' Origine ) - since the Raclette is a typical Valais food, the cheese should not be sold as " raclette cheese " when it was produced in the Valais.

However, the vast majority of Swiss Raclette cheese is - including the cheese offered by the Swiss major retailers such as Migros or Coop - not made ​​in the Valais; as were, for example, in 2005 about 11,000 tons of Swiss, but produced only 2,000 tons of Valais Raclette cheese. In addition, the typical Valais Raclette cheese is made from raw milk. In June 2006, the Appeals Commission of the Swiss Federal Department of Economic Affairs decided to call the term originally just a court and not the cheese itself and is therefore not worthy of protection.

In November 2007, the Swiss Federal Court ruled Raclette is a dish, but no legitimate origin. The name " raclette " for a cheese is therefore freely usable. However, the Federal Court ordered also, the cheese made in the Valais should receive the protection of origin " Raclette du Valais AOC ".

Variants

As Reblochonade (French Reblochade ) a special type of Raclette is denoted by a native of the Haute -Savoie cheese Reblochon.