Egg & Cheese Dish: Swiss Raclette
Raclette, originally from the canton of Valais, is known all over Switzerland as a traditional country dish. The name derives from the French verb ”racler,” ”tho scrape.” At first, the dish was made by holding or putting a large piece of cheese in front of an open fire and, as the cheese melted, scraping the melted surface off onto a warm plate. It was then eaten with boiled potatoes, pickled onions, gherkins, and freshly ground pepper.
Today, it is done in front of a special electric grill. In Switzerland, the preferred cheeses are the semifirm kinds from Valais, such as Gonser, Bagnes, or Raclette, since they melt easily. The recommended wine to serve with this dish is a chilled Valais Fendant. An epicurean once recalled the first time he sampled raclette in an informal upstairs restaurant in Berne where the atmosphere was lightened with genial conversation sparked by lively interest in the preparation, service, and eating of the delicious dish. It is a dish that promotes conviviality.
The Swiss have improvised a substitute plan for anyone wishing to make raclette in the home, where an open fire or electric grill is not available. They suggest that a large piece of cheese be put in a hot oven until it begins to melt. It can then be scraped and served on hot plates with the accompaniments mentioned above, prepared beforehand. Or slices of cheese can be melted under the broiler and served in the same way. If the Swiss cheeses are not available, good substitutes are Muenster, Tilsiter, or Jack.
