A love story about roasted cheese

A love story about “roasted cheese”

Raclette dates all the way back to the Middle Ages, when Swiss shepherds and mountaineers in the region of the Cantons of Valais would consume roasted cheese wheels cut in half and softened by the fire. Over the centuries, this rustic dish has evolved and become so popular that it’s now known as one of Switzerland’s most famous national dishes!

To each their own traditions!

In Switzerland, raclette is prepared by placing half a cheese wheel in a machine equipped with a heating element. Once the first layer of cheese is completely melted, it is scraped directly onto your plate.

In Quebec, it’s more common to see raclette devices placed in the centre of the table. These devices are equipped with individual compartments for each diner to melt their cheese in, meaning everyone is free to enjoy their raclette however they like best!


Once all your ingredients are prepped and ready to go, raclette is an easy and laidback dinner option and the perfect way to spend quality time with friends and family.
Planning a weekend at the cottage, or a day of hiking? Raclette is the ideal “after-ski” meal! Gourmet and comforting, everyone can let their imagination run wild when it comes time to fill their plates and their stomachs!

Here are a few tips and tricks for the perfect raclette dinner.


Traditionally, raclette cheese comes from Switzerland; it is a raw, semi-hard, mildly flavoured cheese made from cow’s milk. Today, other producers (for example in France or Quebec) also make excellent cheeses that are great for raclette.

For an evening of discovery and to make sure you have something for everyone, opt for a selection of cheeses, from classic to flavoured (pepper, garlic, herbs, wine) to strong (Morbier).

With or without the rind?

Did you know that the orange rind on raclette cheese can be eaten? In fact, once melted, it pairs nicely with the other cheeses and adds a touch of flavour!



  • 120 g (4 oz.) sliced raclette cheese
  • 90 to 120 g (3 to 4 oz.) charcuterie
  • 1 to 1 ½ cups of vegetables
  • 3 to 4 slices of bread
  • About 60 ml (1/4 cup) pickles and cocktail onions (optional)
  • Pepper to taste



Raclette side options are practically endless!

Here are a few great ideas:

  • Bread: baguette, sweet bread, olive fougasse
  • Vegetables: broccoli, cauliflower, mushrooms, fennel, baby potatoes
  • Delicatessens: sausage, Italian charcuterie (speck, bresaola), dried ham, Grisons meat
  • Meat: marinated sliced beef, chicken, or pork, game or duck sausage, fondue meat
  • Seafood: shrimp or scallops
  • Fruit: apples, pears

Elevate your raclette game with:

  • • Marinades (onions, pickles, olives)
  • • Spicy sauces for the meat and seafood (barbecue, Asian, curry, yogurt and fresh herbs, mayo-pesto)
  • • Walnuts
  • • Quality white or red balsamic vinegar


  • • Chop and blanch the firmer vegetables, like broccoli and cauliflower.
  • • Slice vegetables such as mushrooms and peppers.
  • • Pre-boil your baby potatoes.


Have leftover raclette cheese? Good! It’s delicious for brunch, lunch, or supper: croque-monsieur, savoury cakes, pizza, root vegetable gratin, pasta gratin, quiche, etc.

If you don’t feel like using your leftovers just yet, go ahead and freeze them! Just wrap the cheese in cling wrap or place in a freezer bag. You’ll be happy to have it on-hand for those last-minute weeknight meals!