The preparation of the raclette is simple and time-saving. Allow for 200 to 250 g cheese and the same amount of potatoes per person. Cook the potatoes in their skins for about 30 minutes until soft. Serve the raclette cheese in slices on a plate, place a pepper grinder, spices and other side dishes on the table – and you’re done!
Suitable side dishes include pickles, pearl onions and corn on the cob as well as fresh salads, juicy vegetables, fruits, nuts and of course mustard fruits.
Ideal drinks for a convivial raclette meal are tea, a full-bodied white or a light red wine - but a light beer also fits perfectly. You create a distinctive conclusion with a delicious fruit salad or a refreshing fruit sorbet.
However, the most important ingredient for a successful raclette evening is the family, a handful of friends or entertaining neighbours!
• Remove the cheese from the fridge 20-30 minutes before eating. If necessary, scrape the rind off the raclette cheese, but don’t cut it off. It becomes nice and crispy when melted and is very aromatic.
• Don’t heat raclette in the pans too much, so that the creamy and full-bodied aroma can develop without fat deposits.
• Leftover raclette slices can be used very well the next day as sliced cheese for sandwiches and salads, as well as for casseroles and for baking toasts. Raclette cheese can be kept in the vacuum packaging for around two months, and wrapped in transparent film for around one week.
And by the way: Raclette Suisse is completely natural and free of lactose.