Traditional Swiss raclette recipe
Raclette is a firm cow’s milk cheese with an ivory to golden colour and a softy, creamy consistency. Besides Raclette, Tilsit, Grey Alp Cheese, Appenzeller and Emmental also work well. Enjoy traditional raclette with a light white wine.
2 lb small new potatoes
1 1/2 lb Swiss raclette cheese, cut into slices
• A selection of dry-cured meats such as prosciutto di Parma
• Gherkins, pickled onions
1 Wash potatoes. Boil in their skin until cooked.
2 Place potatoes, cheese and all side dishes on table.
3 Place slice of cheese in each of 8 raclette dishes and place under heating element to melt.
4 Scrape melted cheese onto each person’s plate of potatoes, gherkins and pickled onions.
5 Season with freshly ground pepper and enjoy with dried meats and baguette.
Makes 8 servings