Raclette is a semi-hard cow's milk cheese usually shaped to a wheel of about 6 kg (13 lb). This is most often used for melting. It is also a Swiss dish (also popular in France) based on the cheese heating and eroding (from the French: racler ) melted portion.
Video Raclette
History
Raclette is mentioned in the medieval texts of Swiss-German monasteries dating from 1291. This cheese was originally consumed by farmers in the Alpine region of Valais (Switzerland), Savoie and Haute-Savoie (France). It became known in the German-speaking section of Switzerland as BratchÃÆ'¤s , or "grilled cheese". Traditionally, cowherds bring cheese with them when they move cows to or from the meadows in the mountains. At night, cheese will be placed next to the fire to soften, then dredged on the bread.
In Switzerland raclette is usually served with tea, other hot drinks, or Fendant wines. Popular French choice is to serve it with white wine, like traditional Savoy wines, but Riesling and pinot gris are also common. Local traditions warn that other drinks - water, for example - will cause the cheese to harden in the stomach, causing indigestion.
Maps Raclette
Dish
Raclette is also an original dish for a part of Switzerland. The round of heated raclette cheese, either in front of a fire or by a special machine, then dredged into a visitor's plate; the term raclette is derived from the French word racler, meaning "to scrape", referring to the fact that the melted cheese should be scratched from the portion of the cheese that is released onto the plate.
Traditionally the melting occurred in front of an open fire, with a large piece of cheese facing the heat. One then regularly scratches the melted side. It is accompanied by small company potatoes (Bintje, Charlotte or Raclette varieties), cornichons (gherkins), pickled onions, and dried meats, such as jambon cru/cuit, salami, and viande des grisons, and drink , Kirsch, herbal tea or Fendant (wine from Chasselas wine).
The modern way of serving raclette involves an electric grill on a table with a small pot, known as coupeli , in which to dilute raclette cheese slices. Generally the grill is overcome with a hot plate or frying pan. Cheese is brought to the table sliced, accompanied by a plate of boiled or steamed potatoes, other vegetables and charcuterie. These are then mixed with potatoes and topped with cheese on small wedge-shaped coupelles placed under the grill to melt and chocolate cheese. Alternatively, cheese slices can be melted and poured onto the food on a plate. The emphasis in raclette dishes is on eating and drinking which is relaxed and friendly, the food often runs up to several hours. French and other European supermarkets generally provide a sliced ​​grill and cheese apparatus and a selection of charcuterie, especially around Christmas. The restaurant also provides raclette evenings for parties or dinners.
See also
- Full name d'origine protà ©  © gÃÆ'  © e (Switzerland)
- Swiss Culinary Heritage
- Fondue, a different Swiss dish based on cheese that is melted in pots
References
Source of the article : Wikipedia
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