The 10 golden rules to melt with pleasure.

The 10 golden rules to melt with pleasure.

Choose a quality farmhouse raclette. Otherwise, favor the section cheese section to ensure the freshness of the products. A pre-cut slice oxidizes and loses its aromatic richness.

Choose the best quality: Valais raclette or Savoie raclette IGP. They can be raw, farm or artisanal milk. This is the guarantee of working with demanding producers. The taste will be more intense, more marked.

Allow 200g per person. Even if we are always afraid of missing out, it is more than enough. Unless you have a rugby player at your table… Ditto for potatoes. On the other hand, 100g of charcuterie per person is enough.

Invite other cheeses into the dance, such as Morbier, Bleu du Vercors or Saint-Nectaire. They are perfect in a fondant version.

Try some flavored raclette cheeses: smoked, wild garlic, pepper. Why not ? Provided that the aromas do not kill the cheese (like truffles, often artificial…). 1/3 plain cheese and 2/3 flavored is a good ratio.

Slide in vegetables with the potatoes: button mushrooms, broccoli, carrots, parsnips…steam them quickly to keep them semi-crunchy and juicy.

Add an acid note with pickles: gherkins, pearl onions, red onions.

Raclette cheese is a cheese like any other. If it is traditionally eaten hot, it is also delicious raw, in a salad, a sandwich, a bento. Provided you have chosen the top…

Choose a good wine, rather white. Floral or fruity, but not too dry. Avoid tannic wines, such as Bordeaux. Savoie wines offer a great regional food-wine pairing.