Raclette: Smells Like a...Party!

Melted Raclette over a potato, the classic pairing

The colder the weather, the stronger the cheese – that’s always been the rule in our house. After the first freeze, I start dreaming of Raclette. That’s probably because I grew up with a Swiss mother who was famous for her melted cheese dishes, and the minute she saw some sleet on the ground she pulled out the fondu pot or plugged in her Raclette machine. Those Alpine types know how to stay warm.

Raclette is whiffy – you’ll get your classic scent of dirty socks – but it doesn’t taste as strong as it smells, especially once you melt it. Simmer some spiced wine on the stove, and you won’t even notice the coils of cheese vapor penetrating the upholstery. (Kidding. I actually like the smell – it’s lumberjacky.)

Raclette unadorned, whiffy and creamy

To read on, please visit the dibruno blog.

Full disclosure: This post is part of a series I write for Di Bruno Bros., my fave cheese haunt in Philly. I pick the cheese, and they pay me to guest blog on their site.

Raclette Parties

My grandparents, who are from Switzerland, always hosted Raclette parties around the holidays, filling their Cleveland house with the smell of strong cheese and boiled potatoes. As a child, my favorite part was sitting around the Raclette grill, an electric table-top device, and using my own little fry pan to toast bite-size portions of a meal that lasted several hours. It was a thrill to watch the adults do the same, as if we were all partaking of an Alice in Wonderland-style event around a Holly Hobby Oven.

Raclette is a cow’s milk cheese made on both the French and Swiss side of the Alps. It melts beautifully, and its strong flavor is tempered by heating it. This is a semi-stinker, nothing to be afraid of; if you like Morbier, it’ll go down easy. Many cheese shops and groceries stock Raclette (and even raw-milk Raclette) around the holidays.

In December, I always host several Raclette dinners. It’s a cheap, easy way to entertain – once you buy a Raclette oven (about $99 from Swissmar) – and friends always remember it from one year to the next, and request it. The 8-person Swissmar Classic Raclette Grill I bought a few years ago is really a dream, since it comes with a grill top – perfect for roasting wursts as a second course.

So, how does a Raclette party work? First, you can only invite as many people as your Raclette grill can handle (most grills come with 6 or 8 little pans). Then you ask everyone to bring a condiment; cured ham, pickled onions, cornichons, and baby corn are the traditional add-ons. My grandmother always served chopped scallions, my mother always provided a dish of chopped, sweet red pepper. As the host, your only real job is to boil a big pot of red potatoes and slice up a hefty wedge of Raclette.

When guests come over, break out the lager, and fire up the Raclette oven. Then plan to sit around toasting slices of cheese on top of boiled potato-halves for, oh, the next two hours. Between cheesy bites, guests can snack on pickled condiments. If you’ve invited some impatient carnivores, you can offer them sliced sausage and raw onions to grill on top of the oven, or you can create a separate course of marinated veggies or shrimp.

After dinner, our family always plays a traditional game, passed down from my Swiss grandparents. We call it “The Chocolate Game.” When the Raclette grill is put away, we set out a whole dark chocolate bar on a cutting board, and everyone at the table receives a fork and a knife. Then we pass a dice. Anyone who rolls a 6 may eat the chocolate bar, using the silverware, but only until someone else rolls the lucky number. The game goes on until the chocolate bar is gone. Usaully, there is some hysteria involved.

Raclette grill+chocolate game=perfect holiday meal with very little cooking. It’s also a great way to stay warm when the temperatures drop. Just pretend you are in the Alps.