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Raclette (/rəˈklɛt/, French: [ʁaklɛt] ) is a dish of
Swiss origin, also po****r in the
other Alpine countries (France, Germany, Austria),
based on heating...
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Raclette du
Valais (French pronunciation: [ʁaklɛt dy valɛ]) or
Walliser Raclette (German) is a semi-hard
cheese that is
usually fashioned into a wheel...
- term
raclette is
commonly used for this dish. At the 1909
Cantonal Exhibition of Sion,
raclette was
promoted as a
national dish of Valais.
Raclette eventually...
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cheese is mild, with a rich and
creamy flavour. It has a
semblance to
Raclette cheese in consistency. The Jura and
Doubs versions both
benefit from an...
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especially for seafood. In Switzerland, they are
served to
accompany raclette,
along with
pickled gherkins. In the
United Kingdom, the
onions are traditionally...
- Unspunnenstein. The
cuisine is multifaceted.
While dishes such as fondue,
raclette or rösti are omnipresent, each
region developed its
gastronomy according...
- and a good
substitute in the
United States. Préféré de nos
Montagnes and
Raclette can also be used as substitutes.
Reblochon is a soft washed-rind and smear-ripened...
- L'Etivaz
Formaggio d'alpe
ticinese Glarner Alpkäse Gruyère
Raclette du
Valais /
Walliser Raclette Sbrinz Tête de Moine,
Fromage de
Bellelay Vacherin Fribourgeois...
- ("à la piémontaise") in
addition to eggs, as well as what is now
called "
raclette" ("fondue valaisanne"). The
first known recipe for the
modern cheese fondue...
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ingredients for such a dish were apples, pears, potatoes, onions, l****s,
raclette cheese (usually Gomser) and bacon. The dish is
mostly known in the region...
