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Raclette (/rəˈklɛt/, French: [ʁaklɛt] ) is a dish of
Swiss origin, also po****r in the
other Alpine countries (France, Italy, Germany, Austria), based...
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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...
- Unspunnenstein. The
cuisine is multifaceted.
While dishes such as fondue,
raclette or rösti are omnipresent, each
region developed its
gastronomy according...
- d'Auge -
Normandy Pavé d'Isigny -
Normandy Pavin Perail Pér****u Port
Salut Raclette Rochebarron Roucoulons Roue de
Brielove Saint Agur
Saint Albray Saint-André...
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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...
- ("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...
- its
camembert and brie but also
commercializes hard
cheese slices and
raclette cheese. 1975:
Creation of the Le
Rustique brand 1977: Le
Rustique is #1...
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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...
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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...
