Raclette is a Swiss cheese (Valais) made out of cow milk which is pressed and not cooked. Today, pasteurized raclette cheese is made in France in Auvergne, Savoie, Franche-Comte, Brittany and many other Swiss regions.
Raclette is made by scraping a half-wheel of cheese melted on its top next to a heat source, or by melting the cheese with different other means. Serve it with additional deli and green salad and you will get a rich meal, especially well suited to lunches and dinners following a tough ski day in the coldness of our ski resorts.
May we suggest you two versions of this tasty meal:
-
Countryside Raclette
(raclette, potatoes, ham, sausages) -
Royal Raclette
(raclette, potatoes, ham, sausages, dried meat, salad)
Despite the fact that we did not book a table, a very nice lady warmly welcomed us.
