Valais Raclette


Preparation: 20 mn
Cooking time: 90 mn

(serves 5)

  • 800 grams of Bagnes cheese (Valais)

  • 600 grams of fine charcuterie

  • (Bindenfleisch or Valais meat, mountain Coppa ham, dry sausage, Lonzo, ...)

  • 600 grams of potatoes

  • 100 grams of pickled onions

  • 100 grams of vinegar pickles

  • Freshly ground pepper

  • 1 raclette grill

The recipe:

The "Valaisane" Raclette cheese round is heated by a special machine set on the table called raclette grill, then scraped onto diners' plates as it is melted. It is served with small firm potatoes with their skin, small onions or pickles, and dried meats. One can vary the pleasures and flavors with different raclette cheese.