Raclette and Fondue:
Two Classics Reinvented
Switzerland gave humanity two great gastronomic classics: raclette and fondue.
Raclette, which emerged during the Middle Ages in the Valais region, is made traditionally with a raw-milk cheese called Raclette. Fondue, which is usually made with Gruyère or Emmental with white wine and kirsch, comes to us from the area of Freiburg. As the following suggestions show, these two classics are only limited by your imagination. Here is a delicious variety of cheeses to make Quebec-style raclette and fondue.
To Each Their Own Raclette
Of course, everyone knows that traditional raclette is served with potatoes, fine foods and a green salad. You can widen your horizons by offering your guests different cheeses like :
-
Comtomme -
Le Gré des Champs -
Tomme de Grosse-Île -
Le Sieur Corbeau des Laurentides -
La Raclette Champêtre
Depending on everyone’s preferences, you can melt cheese on top of the selected accompaniments on the bottom of the individual raclette pans or grill everything on top of the raclette itself. The beauty of raclette is that everybody uses their own creativity.
Serve your guests a choice of garnishes so everyone finds something appropriate: lardoons, ham, various sausages, shrimp, scallops, seasonal vegetables and pickles, etc. Basically, feel free to use your imagination.
Fondue in all its Forms
Our cheeses are featured in this fondue recipe, which you can enjoy with family and friends.
Here are 4 variations to the basic recipe that will impress your guests.
- For a cheese and fine herbs fondue, add 60 ml (1/4 cup) of fresh chopped herbs (thyme, oregano, rosemary, basil, parsley, etc.) to the cheese.
- Head south across the Alps with this Italian cheese fondue. Simply add the following ingredients to the cheese:
- 425 ml (14 oz) Italian stewing tomatoes
- 2 garlic cloves (or more), finely chopped
- 15 ml (1 tbsp.) pesto, homemade or store-bought
- For a non-alcoholic fondue, replace the white wine with white grape juice and you’re ready!
- Raclette From Here and Clos St-Ambroise are a winning combination when you replace the wine in the fondue with beer. Beer fans will love it!
Cheese From Here Fondue
Ingredients
- 30 ml (2 tbsp.) plus 15 ml (1 tbsp.) flour
- 30 ml (2 tbsp.) butter
- 125 ml (1/2 cup) milk
- 125 ml (1/2 cup) white wine
- 300 g (10 oz) Agropur Grand Cheddar Réserve Spéciale, grated
- 300 g (10 oz) de bleu Ermite or other blue cheese from here, crumbled in small pieces
- 150 g (5 oz) de riopelle de l'Isle or other soft cheese from here, in pieces
- 1 baguette, sliced
- Salt and ground black pepper
Preparation
In a saucepan, melt butter. Add 30 ml (2 tbsp.) of flour and incorporate well. Add milk and let thicken to obtain a béchamel sauce.
Increase heat to medium. Pour in white wine and mix well with the béchamel sauce. Remove from heat and set aside.
In a bowl, mix Agropur Grand Cheddar Réserve Spéciale with remainder of the flour (15 ml or 1 tbsp.). Gradually add the Agropur Grand Cheddar Réserve Spéciale, approximately 125 ml (1/2 cup) at a time, to the béchamel sauce and heat on medium low, stirring thoroughly with a wooden spoon after each addition, until the cheese is completely melted and the sauce is consistent. Add bleu Ermite and riopelle de l'Isle, mixing well until the cheese melts. If necessary, add a little milk if the fondue gets too thick. Add salt and pepper.
Pour the preparation into a fondue pot. Serve with the small pieces of baguette, vegetables and fruit of your choice.
Planning Your Quantities
Whether it’s raclette or fondue, plan 200 g to 250 g (7 to 9 oz) of cheese per person.
If you serve fine foods that are made for fondues, like sausages and seasoned ham, plan 90 g to 120 g (3 to 4 oz) per person.
If you prefer seafood (shrimp and scallops are a delicious treat), plan 45 g to 60 g (1 1/2 oz to 2 oz) per person.
Give your guests a choice of bread to accompany the raclette or fondue: baguette, rye bread, pumpernickel, etc.
Offer your guests hot blanched vegetables (approximately 250 ml or 1 cup per person): mushrooms, small potatoes, broccoli, etc.
Don’t forget the accompaniments (pickles for example) and seasonings (salt and pepper).