Fondue Cheese For Raclette: A Tasty Substitute?

Fondue and raclette are two Swiss dishes that are made for sharing and centre on melted cheese. While both dishes are similar, there are some key differences. Fondue is made by melting cheese in a pot and serving it with bread cubes for dunking. Raclette, on the other hand, is made by melting a block of raclette cheese over an open flame and then scraping the melted portion over boiled potatoes and various toppings. So, can you use fondue cheese for raclette? The answer is yes and no. While you can use the same types of cheese for both dishes, such as Gruyère, Emmentaler, or Vacherin, to be a true raclette, the dish must include raclette cheese.

Fondue and raclette are both Swiss dishes

Fondue and raclette are indeed both Swiss dishes. Fondue, which became popular in the US in the 1970s, is a simple dish of melted cheese served in a pot with bread cubes for dunking. It is usually made with a base of nutty Gruyère, though some prefer Vacherin, a creamier, semi-hard cheese, or a 50-50 blend of Gruyère and Vacherin Fribourgeois. In Switzerland, it is considered bad form to lose your bread in the cheese.

Raclette, on the other hand, is not just about melted cheese; it is about melting or grilling then shaving a specific cheese—raclette. Raclette is a semi-firm, supple, and springy cheese that is prized for its great melting quality since it doesn't become stringy or overly greasy. Raclette cheese is primarily made in the French provinces of Savoie, Franche-Comte, and in Switzerland. In Switzerland, raclette can refer to a group of similar cheeses named after the village where they are made, rather than one specific cheese.

While fondue is a communal dish where everyone dunks their bread into a shared pot, raclette is a more individual experience. A raclette machine is placed in the centre of the table, with two plates fitted with heating conductors. You slide a mini-pan containing a slice of raclette cheese between the plates, and when it has melted, you scrape it onto a plate using a small wooden spatula. It is traditionally served with boiled potatoes, though roasted pumpkin or other vegetables can also be offered. Raclette is also often served with various delicatessen meats and pickles.

While the two dishes are distinct, there is some overlap in the cheeses used. Raclette cheese can be used in fondue, and you can also use Gruyère, Emmentaler, Vacherin, or other aged cheeses.

Raclette is a type of cheese, dish, and grill

Raclette is a type of cheese, a dish, and a grill. The name comes from the French word "racler", meaning "to scrape". Raclette cheese is a semi-hard, smooth, and creamy cow's milk cheese, with a nutty, fruity, and spicy flavour. It is native to the Swiss Alps but is also produced in the French provinces of Savoie and Franche-Comte, as well as in the US. Raclette has excellent melting properties, which is why it is traditionally served in fondue and raclette dinners, where it is melted and scraped over boiled potatoes, roasted potatoes, and root vegetables. Raclette cheese is usually melted using a raclette grill or a professional melter, and then poured or scraped onto individual dishes.

The raclette dish, on the other hand, involves melting cheese, usually raclette, and serving it with potatoes, vegetables, and cured meats. Raclette grills can be used indoors on a tabletop and require slicing the cheese beforehand so that it neatly melts in individual trays for serving. The Boska Raclette Quartro, for example, melts a whole quarter wheel of cheese, which is then scraped directly off the rind onto serving plates.

When it comes to choosing cheese for a raclette dinner, raclette cheese is the most traditional option, but other cheeses can also be used. These include Swiss Gruyère, Emmenthal, Vacherin Fribourgeois, or French Beaufort and Comté. In fact, any semi-hard Alpine cheese with good melting properties can be used, such as young gouda, Appenzeller, or Der Scharfe Maxx.

Raclette cheese is semi-firm and springy

Raclette cheese is primarily made in the French provinces of Savoie and Franche-Comte, and in Switzerland. Raclette cheese is usually made from cow's milk and has a nutty flavour. In Switzerland, raclette can refer to a group of similar cheeses named after the village where they are made. Raclette cheese is often cut into slices and melted in individual trays for serving. The Boska Raclette Quartro, for example, melts a quarter wheel of cheese, which is then scraped directly off the rind onto serving plates.

Raclette cheese is traditionally placed close to an open fire so that the edges melt and can be scraped from the wheel and served on potatoes or other vegetables. Raclette cheese can also be melted under a broiler or grill. The cheese is often served with cornichons, onions, broccoli, cauliflower, mushrooms, and potatoes. Cured meats are also sometimes served with raclette.

Raclette cheese is traditionally melted over an open flame

Raclette is a Swiss dish that involves melting a large wheel of cheese over an open flame and scraping the melted cheese onto a plate. The word raclette comes from the French word racler, which means "to scrape". The traditional way to melt the cheese is to place a large wheel of raclette cheese—which can weigh around 12 pounds and be 12 inches in diameter—close to an open fire so that the edges melt and can then be scraped off. Modern raclette machines, which were invented in the 1950s, are placed in the centre of the table and consist of two plates fitted with heating conductors that melt a mini-pan of cheese.

Raclette cheese is semi-firm, supple, and springy, and it melts without becoming stringy or overly greasy. It has a sweet and nutty flavour. While raclette cheese is the main ingredient in raclette, other Swiss or French cheeses that melt well can also be used. Gruyère, Emmentaler, and Vacherin are all good substitutes.

To serve raclette, it is traditional to scrape the melted cheese over boiled potatoes. Pickles, cured meats, and raw or cooked vegetables like broccoli, cauliflower, mushrooms, and roasted pumpkin are also often served.

Raclette can be served with a variety of meats and vegetables

Raclette is a fun and interactive meal to share with friends and family. Aside from the traditional boiled potatoes, there are many other foods that pair well with melted raclette cheese. The beauty of raclette is that you can pick any foods you love to accompany the melted cheese.

Raclette is often served with cured meats such as salami, prosciutto, ham, and saucisson. It also goes well with raw or cooked vegetables, including broccoli, cauliflower, mushrooms, courgette, bell peppers, onions, and of course, potatoes. Grilled vegetables are a great way to make the meal more complete and less heavy.

Some people also like to serve raclette with fruits such as sliced apples or pears, as well as crusty bread or toasted bread cubes. Pickled vegetables like cornichons, onions, and olives are also popular accompaniments.

For a vegetarian option, simply grill your favourite vegetables and skip the cold cuts. You can also make the meal keto-friendly by skipping the potatoes, apples, and bread.

When it comes to drinks, a dry white wine typically goes best with raclette, although some people prefer a dry red wine.

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