Raclette (of the French more racler, i.e. scrape, scratch) actual beside the - one the Swiss of national courts, which are made of melted cheese.
The first time is mentioned Raclette as in medieval monastery handwriting from the cantons Obwalden and Nidwalden, it is a particularly nutritious meal of the Alphirten. In the well-known Kinderbuch Heidi of Johanna Spyri seems to Raclette in the form of cheese roasts at the Spiess.
One hands today Gschwellti for Pellkartoffeln), sour cucumbers, vinegar bulbs, mustard fruits etc. in addition. Likewise there are meanwhile numerous sorts of for example with garlic, pepper or Paprika or on basis of goat cheese (goat milk).
According to original Walliser kind a half loaf is put by particularly fine-melting full fat cheese (Gommer cheese, so close to the fire that this begins to melt slowly. As soon as the cheese melts, it is scraped off on a plate.
Since the 1950er-Jahren Raclette is made at the fire, but was not only found no longer main in the form of particularly table furnaces built for it, its way into Swiss dining-rooms. These classical electrical table furnaces consist mainly of a core in a horizontal or bent housing, a cheese mounting plate and a device for height adjustment. The is clamped into the mounting plate and led under the core. Then one waits, until the highest layer begins to melt. Ideal way should the cheese layer easily. Subsequently, the cheese is removed from the heating source, tilted and "raclettiert", speaks: with appropriate putty, the Raclettemesser in such a way specified, on a plate scraped.
, Although already for some time little traditionally, there are desktop devices, which permit it, no cheese loaves, to melt but before-cut disks from to. A core is horizontally installed above in a usually round rack. Among them 2-10 small can be pushed in, those everyone occupied; above the core usually a cover made of stone or metal is, in order to protect against direct contact of the hot spiral and to hold the warmth in the equipment; since the cover becomes likewise hot, the sheet metal hoods often possess recesses, which permit it to roast grill property. Partly also can be prepared on this cover often coated with teflon.
An advantage of these devices, even if the designation Raclette is not correct now any longer, is that into the also vegetable and other supplements to be put to be able, which are then gratiniert quasi with the cheese.
In the trade in (south) Germany beside that Swiss also French and German is offered. These differ in taste, Cremigkeit and price, are characterised however all by good fusion characteristics.
In Switzerland the is to be protected as indication of origin (Appellation d'Origine AOC) legally - there the Raclette a typical Walliser meal is, might the cheese only then as be sold, if he were manufactured in the Wallis. This encounters some criticism: First of all the large majority of the Swiss is not manufactured at all in the Wallis (particularly the which is sold by wholesalers such as Migros or Coop), and secondly the typical Walliser of not pasteurisierter raw milk is made. So that raw milk cheese without health doubts verzehrt become can and tastes good, the milk cows may not be nourished with Silagefutter - this means that the cows are nourished over the winter with hay. Hay needs more camp volumes than silo fodder and of few farmers in the winter is therefore only fed.