Raclette is a Swiss cultural property. Finally, the classic raclette cheese comes from the Canton of Valais. Very aromatic, perfectly melting. Especially the cheese rind among the Swiss people as a delicacy, because it is particularly strong in the taste.
is cut off is read As a tip: The bark and at the top of the pans and properly crisping bake. The raclette cheese from Switzerland, the bark can be eaten always. In the case of products from France and Germany, you should make sure that the cheese diseases with Natamycin, a remedy against fungus, or preservatives have been added.
may be, But even if it is Tradition – some of the raclette cheese maybe to strong or to own.
Which is the cheese for the Raclette?
And so is the Swiss cheese is already a long time the only alternative. All good melting cheeses can into the pans. Therefore, you should try out what tastes best.
- is the older the cheese, the stronger its taste.
- you’ll Also need varieties with a certain fat content, because only then will the cheese melt in the pans. The raclette cheese has a minimum of 50 percent fat in dry mass, Gouda and Tilsiter, 45.
- Per Person should expect the hosts with 200 grams of cheese.
- And for all the other ingredients: shopping list Raclette: the shopping
Who will take to heart, is missing you can try during the raclette with a lot of enjoyment through the cheeses:
Less spicy, milder cheese
- Gouda, young or middle-aged woman
- butter, cheese
- Mozarella from cow’s milk
Some more flavorful cheeses
- mountain cheese such as Emmental or Appenzeller
- Buffalo Mozzarella is more intense in flavor than the cow’s milk
cheeses for those who love a strong taste
- Gorgonzola, a blue cheese
- sheep’s milk cheese such as a young or middle ages, Pecorino cheese
- goat cheese
made the choice, then the pans can be loaded. Classic potatoes, but also mushrooms, Salami, ham, or thinly sliced meat can be baked with cheese. Good Appetite!
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