Raclette And Fondue: Can You Use The Same Cheese?

Fondue and raclette are both Swiss dishes that involve melting cheese and sharing with others. While fondue is simply melted cheese served in a pot with bread cubes for dunking, raclette is about melting a specific type of cheese—raclette cheese—and scraping it onto boiled potato slices or bread, along with toppings like deli meats, gherkins, or pickled onions. Although both dishes are similar, there are some key differences. For instance, fondue is often considered easier to prepare and serve than raclette, which requires more attention and can be more complicated.

Can You Use Raclette for Fondue?

Raclette is a specific type of cheese

In addition to potatoes, raclette is often served with various accompaniments such as deli meats, gherkins, pickled onions, and other vegetables. Bread is also an acceptable option for dipping into the melted cheese, although this is less traditional.

While raclette and fondue both involve melting cheese and are designed for sharing, there are some key differences between the two dishes. Firstly, fondue typically uses a blend of cheeses, such as Gruyère, Vacherin, or Emmentaler, whereas raclette specifically refers to the type of cheese used. Secondly, fondue is usually served in a pot with bread cubes for dunking, while raclette involves melting or grilling a block of cheese and then shaving it over other foods. Finally, fondue is generally considered easier to prepare than raclette, as it does not require as much in-the-moment attention.

Raclette is grilled, then shaved

Raclette is a Swiss dish that involves melting a large wheel of raclette cheese over an open flame and then scraping the melted cheese onto potatoes or other vegetables. The cheese is grilled, then shaved. This technique is called racler in French, which translates to "to scrape".

In Switzerland, an enormous wheel of raclette cheese is traditionally placed close enough to an open fire so that the edges melt and can be scraped off. The traditional way to serve raclette is by placing the melted cheese on top of roasted fingerling potatoes, but it can also be served with blanched vegetables, sliced apples, toasted bread cubes, or cornichons.

To make raclette, start by roasting a head of garlic in the oven. Cut off the top of the garlic head, rub it with olive oil, and wrap it in aluminium foil before placing it in the oven to roast. Once the garlic is soft and lightly browned, let it cool and then squeeze the pulp into a saucepan with white wine. Bring this mixture to a simmer, then whisk in some heavy cream.

Next, add the grated raclette cheese to the mixture, stirring until it is fully melted. Repeat this process until all of the cheese has been added. Finally, stir in some crème fraîche and season with salt and pepper. Transfer the mixture to a fondue pot and serve with roasted potatoes for dipping.

While raclette and fondue are both Swiss dishes centred on melted cheese, they have some key differences. Fondue is typically made with a blend of cheeses, such as Gruyère, Vacherin, or Emmentaler, while raclette uses only raclette cheese. Fondue is also simpler to make, as it does not require in-the-moment attention like raclette.

Fondue is melted cheese served in a pot

Fondue is a dish of melted cheese served in a pot, and raclette cheese can be used to make it. In fact, in the Swiss canton of Valais, a popular blend for fondue comprises Gruyère and Raclette cheeses.

Raclette is a semi-firm cow's milk cheese with a slightly nutty flavour. It is traditionally melted and served atop potatoes or other vegetables. In Switzerland, an enormous wheel of raclette cheese is placed close to an open fire so that the edges melt and can then be scraped off and served. This method of melting and serving raclette is different from fondue, where the cheese is served in a pot.

However, raclette cheese can be used as a substitute for fondue. For example, one raclette fondue recipe includes grated raclette and Emmentaler cheeses, tossed with cornstarch, and melted with white wine, cream, and crème fraîche. The mixture is then transferred to a fondue pot and served with roasted potatoes for dipping. Another raclette fondue recipe includes grated raclette and Gruyère cheeses melted with white wine, and the mixture is then transferred to a fondue pot and served with bread cubes, potatoes, broccoli, or apple slices for dipping.

Therefore, while raclette and fondue are distinct dishes with different methods of preparation and presentation, raclette cheese can be used to make fondue, and there are recipes for "raclette fondue" that combine elements of both dishes.

Raclette is more complicated to make than fondue

The traditional Swiss method of making raclette involves placing a large wheel of raclette cheese close to an open fire so that the edges melt and can then be scraped off and served on potatoes or other vegetables. This requires specialised equipment and a certain amount of skill.

In contrast, fondue is made by melting cheese in a pot and does not require any special tools. The basic recipe is simply melted cheese served in a pot with bread cubes for dipping. This can be done at home with minimal preparation and equipment, making it a more accessible dish for those who want to enjoy a cheesy treat.

The complexity of raclette also extends to the variety of flavours and ingredients that can be used. While fondue is typically made with a base of Gruyère or Vacherin cheese, raclette can be made with a range of cheeses, including Emmentaler, Gruyère, or a blend of different varieties. Raclette also offers more flexibility in terms of dippables, with options such as deli meats, potatoes, gherkins, and pickled onions, in addition to the traditional bread cubes.

While both dishes are designed for sharing and have a long history in Swiss culture, the simplicity and ease of preparation of fondue have likely contributed to its greater popularity and recognition worldwide.

Raclette is served with a variety of foods

Raclette is a fun and social meal, often served to a group of people who can cook and prepare the food themselves. It is traditionally served with boiled potatoes, grilled sausages, cured meats, and cornichons (mini gherkins). However, there are many other foods that can be served with raclette, and the beauty of this meal is that it can be customised to your liking.

The classic Swiss raclette meal is made up of melted raclette cheese, served over boiled potatoes with various meats and cornichons. The cheese is traditionally melted in small pans called "coupelles", which are placed under a heating element, such as an open fire or a tabletop grill. The grill plate is then used to cook meat and vegetables.

In addition to the classic ingredients, you can also serve grilled vegetables, such as courgette (zucchini), red peppers, asparagus, and mushrooms. Some people also like to add fruit, such as sliced apples or pineapple, to their raclette. If you want to make the meal more substantial, you can add bread, such as crusty baguette or sourdough, or even crisps such as nachos.

If you're serving raclette to a group of people, it's a good idea to offer a variety of ingredients to suit different tastes. Make sure you have a mix of filling and light ingredients. For example, you could offer potatoes, bread, and noodles as filling options, and mushrooms, onions, and fruit as lighter choices. For meat, you could offer grilled sausages, steak, chicken, or cured meats such as salami or ham. And don't forget the seafood! Shrimp, for example, works well with raclette.

So, while the classic Swiss raclette is a delicious option, don't be afraid to get creative and experiment with different ingredients to suit your taste preferences.

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