Raclette (ra-klet) is a semi-firm, salted cheese made from cow’s milk. However, varieties exist made with white wine, pepper, herbs, or smoked. While raclette originated in Switzerland, it is commonly known today as a French cheese. A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, to heat slices of raclette cheese in. Generally the grill is surmounted by a hot plate or griddle. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables, charcuterie, and perhaps seafood. Diners create their own small packages of food by cooking small amounts of meat, vegetables and seafood on the griddle.

These are then mixed with potatoes and topped with cheese in the small, wedge-shaped coupelles that are placed under the grill to melt and brown the raclette. Alternatively, slices of raclette may be melted and simply poured over food on the plate. The accent in raclette dining is on relaxed and sociable eating and drinking, the meal often lasts several hours. French and other European supermarkets generally stock both the grill apparatus and ready-sliced raclette and charcuterie selections for use with it. Restaurants also provide raclette evenings for parties of diners. Raclette is typically served with tea or other warm beverages.

Raclette is one of our newer imports that we have been adding to our selection and will continue to add in the future.  Some of our other imported cheeses include:  Canadian Cheddar, Chevre, Danish Bleu Cheese, Gouda, Gruyere, Jarlsberg, Manchego, Mozzarella, Parmesan, Provalone, and Romano.

History of Raclette

Raclette originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie and Franche-Comté.

The term raclette derives from the French racler, meaning “to scrape”. The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates. Raclette was mentioned in medieval writings as a particularly nutritious meal consumed by peasants in mountainous Switzerland. It was then known in the German-speaking part of Switzerland as Bratchäs, or “roasted cheese.” 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.

Wine Pairing for Raclette  

A popular option is to serve raclette with white wine, such as the traditional Savoie wine or Fendant, but Riesling and Pinot Gris are also common.

Amish Butter Cheese is one of our premium local cheeses.  We naturally prefer Ohio Amish Cheese. Our Signature local cheeses include Swiss, Baby Swiss, Sharp Swiss, Amish Butter Cheese, Yogurt Cheese, and several variations of each.  We also offer a cheese similar to Amish Butter Cheese called Havarti, which is imported from Denmark and comes plain or infused with dill or caraway.

Amish Butter Cheese is a rich, creamy addition to any snack or meal. This unique cheese may have taken some searching to find, but the full buttery flavor is well worth it. Traditionally made by the Amish, this cheese has a wide variety of uses. Unlike its predecessor, butterkase, Amish Butter Cheese does not have a rind. The cheese is pale yellow in color with a rich, creamy and buttery flavor. This is a cow’s milk cheese. this cheese is generally made from cows with no artificial hormones. The Amish process of cheese-making does not include any artificial flavors, ingredients, or preservatives. This cheese is smooth and creamy. It is similar in flavor to Havarti. It is ideal for melting and is featured in many fondue recipes. Also, it is considered a good snack cheese. Many restaurants located near Amish counties feature Amish butter cheese on their sandwiches and burgers. This is a semi-soft cheese and very easy to slice or cube.

History

This cheese is a derivative of its close ancestor, butterkase. Butterkase is a creamy, buttery cheese made in Germany and Austria. It has a natural rind that is golden to red in color while the cheese itself is a pale yellow. Butterkase is a semi-soft cheese with a 50 percent fat content.

Genuine Amish Butter Cheese can be found in most Amish communities. The greatest concentrations of these communities are found in the Midwest, in Ohio, Indiana, and Illinois. It is a common misconception that anything labeled ‘Amish’ is truly made by the Amish. While this is often the case, it should be noted that Amish can also be used to refer to a method of cheese-making. This method generally involves the same hormone-free cows and a lack of preservatives, but this is not guaranteed. Many cheese-makers have only the word of their milk suppliers to rely on and therefore cannot guarantee a 100 percent organic product.

Wine Pairing

For wine and cheese aficionados, this cheese pairs well with Chardonnay.  For beer lovers, it pairs well with any lager or pilsner.  It even pairs well with brandy if one prefers liquor.

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