What Is Raclette?
“Raclette is a lovely semi-soft cow’s milk cheese from the Swiss and French Alps,” Mullen says. “The name comes from the French word ‘racler,’ which means ‘to scrape.’ Traditionally the cheese is melted off the wheel itself and scraped directly onto the plate over a variety of vegetables, meat, and potatoes. This method actually dates back to the medieval times, developed by shepherds who needed easy, hearty meals. The flavor is rich, savory, and slightly nutty, with a subtle funk. When it melts, the texture becomes extremely velvety and smooth.”
Traditional Raclette Prep
When it comes to raclette, the preparation is half the fun. This is no pre-assembled charcuterie plate—much like fondue, it’s an interactive dining experience that encourages guests to build their own perfect bite.
“Traditionally, a big wheel of the raclette cheese is sliced in half and heated under a raclette grill or by a fire, until the top layer becomes bubbly and caramelized,” Mullen says. “Then, that layer is scraped with a spatula on to personal plates of pairings, like potatoes, bread, charcuterie, and vegetables. If you don’t have access to a big flame or traditional raclette grill, many places provide smaller tabletop grills, where everyone can melt small slices in the tray and pour over their dish.”
How to Host a Raclette Party at Home
Hosting a raclette party at home is even easier than you think. Here’s what you need to get started.
The Equipment
The term raclette actually refers to both the cheese itself and the table-top grill used to cook it. A raclette grill typically features two cooking surfaces: a top griddle for meats and vegetables and smaller individual-sized trays underneath for melting the cheese. For the most traditional experience, a specialized raclette grill is your best bet here—while it might seem like an unnecessary indulgence, there are several relatively affordable and beginner-friendly models on the market.
That said, if you don’t plan to prepare raclette regularly and just want to give it a try, there are other options. Mullen recommends melting the cheese in a cast-iron skillet, which she says will help achieve the caramelized, bubbly melted texture you want. If you plan to serve more of a fondue featuring raclette, a classic fondue pot will work just fine, or you can also use a Dutch oven in a pinch.
The Cheese
Raclette is available to purchase from many major retailers including Trader Joe’s and Whole Foods. Raclette should always be the star of a raclette party, Mullen says, but you can expand the experience with a small accompanying cheese plate highlighting classic Alpine-style Swiss cheeses like Gruyère and Emmental that also melt beautifully and work seamlessly in the same tabletop setup as raclette.
If you’re just dipping your toes into raclette, you can also try incorporating it into more of a fondue-style experience with other Alpine-style Swiss cheeses. “If someone’s never had raclette, I definitely recommend doing a 50/50 blend with a Swiss cheese or another firm, stringy, melty cheese,” says Wayne Sieve, co-owner of Bormio in St. Peters, Missouri, which serves an Alpine-inspired fondue experience. “If somebody’s a little sensitive to funky cheese, this is definitely a happy medium.”
The Accompaniments
For a traditional raclette experience, these accompaniments are must-haves:
- Boiled or roasted baby potatoes
- Crusty bread
- Cornichons
- Pickled onions
That said, Mullen and Sieve also recommend getting creative with other accouterments. “I would also encourage my guests to have fun with the flavor combinations,” Mullen says. “Pairings are personal, so there’s no right or wrong! It’s all about a balance of flavor.”
- Roasted vegetables (think broccoli, asparagus, or Brussels sprouts)
- Cured meats like salami or bresaola
- Tangy mustard (which will add an acidic contrast to the creamy cheese)
- Bite-sized pieces of cooked bratwurst
- Meatballs
Tips for Hosting a Raclette Party
- Mullen recommends prepping your pairings ahead of time to keep the plating simple and easy. “This includes boiling or roasting the potatoes, slicing the baguette, and cooking or slicing the vegetables,” she says.
- For a true raclette experience, the pairings should take a backseat to the cheese. Sieve recommends simply par-roasting vegetables with salt so that the flavor of the cheese can shine.
- Don’t wait too long to enjoy the cheese, as it will start to harden as it chills. “Under the flame, it melts beautifully,” Sieve says. “It has this nice stringy gooeyness that coats everything. It’s honestly a perfect melting cheese.”
- To cut through the savory notes of the cheese, Mullen and Sieve recommend serving raclette with a dry white wine such as Sauvignon Blanc, Riesling, Grüner Veltliner, or Gewürztraminer.
