What is Raclette?
In medieval writings it is mentioned as a particularly nutritious meal consumed by peasants in the mountainous regions of Switzerland and France. Traditionally, the Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread.
Today the way of serving raclette involves heating slices of cheese, using an electric table-top grill, in small pans, known as coupelles. The grill generally has a hot plate or griddle on top that can be used to cook or keep warm potatoes, other vegetables and charcuterie.
There are two techniques in cooking and serving raclette. One: a cheese slice is placed on top of the potatoes and assorted condiments that have been placed in a wedge-shaped coupelles that is then placed under the grill to melt and brown the cheese. Alternatively, slices of cheese may be melted and simply poured over the foods of choice on the plate. Either way raclette dining is a relaxed and social evening of eating and drinking that can take several hours.