Emmental Entremont PDF

The Alpine cow milk based dairy product is most commonly used for melting, but is also emmental Entremont PDF as a slice. Raclette was mentioned in medieval texts from Swiss-German convents dating from as early as 1291.


25 recettes familiales et faciles à réaliser :

 

en apéritif : feuilletés croustillants, gougères, dips…
en entrée : muffins, gratinée à l’oignon, cake au jambon…
en petit plat du soir : gratin de chou-fleur et de brocolis, tarte aux poireaux, gâteau de pâtes…
en plat complet : fondue savoyarde, cannellonis farcis, gâteau de polenta, yakitoris bœuf-fromage…

 

In Switzerland raclette is typically served with tea, other warm beverages, or Fendant wine. A French popular option is to serve it with white wine, such as the traditional Savoy wine, but Riesling and pinot gris are also common. In Switzerland, a scraper continuously serves all in the restaurant from an oven placed in a separated table or near a wood fire. In France, restaurateurs often place a raclette oven directly on the table. In that case, the scraping is to be done by the guests. Raclette is a dish indigenous to parts of Switzerland and the French Alps. The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates.

Traditionally the melting happens in front of an open fire, with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, in which to melt slices of raclette cheese. This new way is used since the 1950s. Generally the grill is surmounted by a hot plate or griddle. In Switzerland the electrical raclette is called « raclonette ». The device is put in the middle of the table.