Jak serwować tradycyjne raclette

Preparing the cheese 

Generally speaking, raclette cheese can be bought cut to the required size (half or quarter cheese) and with cleaned rind. Where this is not the case :

  • cut the cheese round into halves or quarters, and
  • clean the cheese by scraping away the upper, reddish-brown layer of the rind with a knife.

 

 

 

Pre-heat the raclette appliance for about 5 minutes and then lay the prepared cheese into the holder.

Preparing the raclette 

Allow the cheese to sizzle under the heat until the surface of the cheese has attained the desired state: slightly melted for smaller and more delicate raclettes, or grilled more strongly for larger raclettes with roast aroma.

 

 

Turn the cheese round away from the heat source, tip the cheese holder using your left hand, and scrape the raclette onto the plate with your right hand. Use the smooth side of the TTM raclette knife for this purpose, and take care not to exert too much pressure when scraping.

After every third or fourth raclette, a crisp rind forms around the edges of the cheese's cutting side. Cut this off using the jagged side of the TTM raclette knife and serve together with the raclette. This type of raclette is known as 'religieuse' and it tastes absolutely heavenly.

 

Raclette tastes best hot. The classic ritual allows the person being served to begin immediately rather than waiting until everyone has their share.

 

 

A cheesy smell - no problem: spike an orange or a lemon with cloves, place on a plate in the centre of the room and leave overnight.

 

Ingredients 

Traditionally, raclette is served with boiled potatoes, gherkins and pickled onions. The cheese itself is seasoned with freshly ground black pepper. However, there are no limits to culinary fancies: pickled mushrooms or vegetables and a number of mixed herbs are just as suitable.

 

Wherever a large party meets together to partake of a raclette, it will be impossible to avoid waits at the beginning and between turns. Thus it is a good idea to serve cold meats, sausage or ham with black bread (such as Wallis rye bread).

 

 

Dry and tangy white wine (served cool) or tea go particularly well with the meal.

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