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, 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.  

Preparation of 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 roasted flavor. Turn the cheese round away from the heat source, tip the cheese holder, and scrape the raclette onto the plate. Use the smooth side of the TTM raclette knife for this purpose, and take care not to exert too much pressure when scraping. Tip from a pro: 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' (religious) and it tastes absolutely heavenly. Important: Raclette tastes best hot. The classic ritual allows the person being served to begin immediately rather than waiting until everyone has been served.

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. When a large party meets to partake in 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 dry-cured ham with black bread (such as Wallis rye bread). The connaisseur says: Dry and tangy white wine (served cool) or tea go particularly well with the meal.

Store leftovers

A party of less than 6 persons will probably not manage to finish off a half cheese round. Leftovers, when wrapped up well, can be kept refrigerated for 2–3 weeks. Larger wedges weighing more than 1kg can be stored for up to 8 weeks. Hence it is often worth splashing out on a half cheese and then consuming this over the course of several meals.