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Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Raclette is the original grilling cheese. For centuries, this Franco-Swiss favorite has been melted in front of a fire and served over boiled potatoes or bread. The term raclette describes both the dish and the cheese used to make it. The latter is a large, disk-shaped semifirm cow’s milk cheese, about three inches thick and weighing thirteen to seventeen pounds. It has a 45 percent butterfat content. The nonedible, dark beige rind encases a robustly flavored cheese.