Raclette du Valais

Raclette du Valais

What it is

In 1574 a Sion apothecary, Gaspard Ambuel, described Valais families walking up to the alpine pastures on Sundays to eat cheese melted at the fire. The dish is that old; the word raclette, from racler, to scrape, was only coined at the start of the twentieth century.

In the kitchen

Half a wheel to an open flame, scraped the moment the surface bubbles: this cheese is bred to flow without splitting, so never add starch or wine. Scrape it onto a warmed plate — a cold one sets it to rubber in seconds.

Goes with

Potato Cornichon Pearl onion Bündnerfleisch Black pepper Paprika Rye berries Nutmeg

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