La Raclette
The first time I was served Raclette was unforgettable. I was at my cousins wedding reception in Rougemont, Switzerland, when I was first introduced to this deliciously ooey-gooey cheese. The experience of indulging in a serving of la raclette is truly a sensory journey like no other. As I took my first bite, I was immediately greeted by a symphony of nutty Alpine flavors and creamy textures. The bubbling of the cheese creates a tantalizing anticipation, setting the stage for what is to come. The moment the cheese knife makes contact with the surface, there is a sense of intimacy and care in the act, almost as if each scrape is a gesture of culinary affection. The toasted bits, delicately kissed by the flame, offer a contrast of textures - crispy on the outside, gooey and melty on the inside. It's a harmonious blend of flavors that dance on your palate, leaving a lingering richness that is both comforting and indulgent.
The ritual of preparing and savoring la raclette is a cherished tradition in Switzerland. Each bite is a reminder of the craftsmanship and expertise that goes into creating this beloved dish. From the quality of the cheese to the precision of the melting process, every detail contributes to the perfection of la raclette. It's no wonder that this dish holds a special place in the hearts of the Swiss people, symbolizing not just a meal, but a tradition, a connection to the land, and a celebration of the simple joys of life.
The word raclette originates from the french word "racler", which means to "scrape". The German speaking Swiss call it bratchäs (roasted cheese). This cheese was first recorded in writing as far back as the 12th century. It comes from the Swiss canton Valais (known for the Matterhorn mountain) in the southwestern region in Switzerland. Cattle farmers and shepherds brought the raclette wheel with them while herding livestock in the alpine meadows. They would heat the cheese over the fire and scrape it, in all it's melted glory, onto potatoes and bread.
The semi-hard cheese is traditionally made from full fat, unpasteurized cows milk, and aged for 3 months. Because it is a full fat cheese, it has a low melting point making it perfect for that ooey-gooey goodness we all know and love. The Raclette is traditionally served with potatoes, pearl onions, and gherkins. Raclette has an extraordinary creamy texture with a sweet and salty, slightly nutty flavor. The standout flavor notes of this cheese is attributed to the fresh alpine herbs and flowers the cows graze upon. Some say they can identify where the raclette is from, based off the subtle tasting notes from the various foliage originating from that specific region.
Raclette is typically served in restaurants by melting a wheel of cheese on a swiveling tray under flames. Yummmm! I witnessed a couple in Gruyére enjoying this dish, which is a smaller version of what is used at events like my cousin's wedding reception. At home, raclette is commonly melted in a cast iron pan with a towel wrapped around it to maintain the melted consistency.
Rougemont
Regarding my visit to Switzerland, I would like to mention that my cousin was married to his lovely bride in a 1,000-year-old church located in the town of Rougemont. His brides' family has been getting married in this church for 7 generations! Being inside this historic church was truly breathtaking. The picturesque countryside consisted of stunning green hills that rolled as far as the eye could see. Despite the forecast predicting rain, the clouds appeared fluffy and sometimes threatening, creating a truly remarkable backdrop for an unforgettable day.
The Church of Rougemont
The Saint Nicolas Church of Rougemont holds a significant historical and architectural importance in the Vaud Alps region. Established in 1080 A.D. by the Cluny monks, this church was the first and only convent in the Vaud Alps region. The Romanesque style architecture was very prevalent during the medieval period, characterized by its sturdy construction, rounded arches, and simple yet elegant design. The intricate details carved into the stone walls and the ornate decorations within the church speak to the craftsmanship and dedication of the monks who built it.
In conclusion, not only did I have the privilege of witnessing a beautiful union at the wedding, but I also had the opportunity to partake in a culinary adventure that introduced me to the rich history and delectable flavors of La Raclette. It was a night to remember, filled with love, laughter, and the unforgettable taste of melted cheese perfection.
Until next time....
I'll leave you to enjoy this view from our Air B&B in Château-d'Œx, Switzerland, where I will take you for my next (and final) post in the three part, Cheese is to Switzerland.... series.
References
Alpes Vaudoises. (n.d). The Saint Nicolas church of Rougemont. https://www.alpesvaudoises.ch/en/service-providers/ET-SERVICEPROVIDER-9747
Cheeses from Switzerland. (2023). The right cheese for preparing raclette. https://www.cheesesfromswitzerland.com/en/inspiration/raclette/cheese-and-preparation
Mon Panier. (2022). French Raclette: What region is raclette from? https://monpanierlatin.co.uk/blogs/mpl-blog/french-raclette
Raclette Grill. (n.d.). The history of the Raclette. https://www.raclettegrill.org.uk/history/
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