Raclette is derived from the French word racler, meaning "to scrape". While originally the cheese was held toward a campfire and 'scrapped' off the cheese wheel when it started to bubble, the modern version of this Swiss dish can be easily replicated.
Cut Grand Cru Raclette into thick (1/4 to 1/2 inch) slices, and heat in the raclette oven until fully melted and bubbly. Or use a traditional raclette melter, which duplicates the original process of having raclette by melting the surface of a 1/2 or 1/4 wheel under a heat source. Serve with cured meats, cornichons, pearl onions, and freshly ground pepper. Check out our recipe page and sign up for our newsletter to get more free recipes for your raclette grill. Pair Grand Cru Raclette with Pinot Grigio, Fendant, a Swiss white wine, or a light, fruity red wine, such as Beaujolais.
