Mets d’origine valaisanne préparé en présentant à la flamme un fromage coupé en deux, dont on racle la partie ramollie pour la manger au fur et à mesure qu’elle fond; fromage au lait de vache qui sert à cette préparation.
[rah-KLEHT; ra-KLEHT
]
1. A cow’s-milk cheese from Switzerland that’s similar to GRUYÈRE in both texture (semifirm and dotted with small holes) and flavor (mellow and nutty). It can be found in specialty cheese stores and many supermarkets. 2. A dish by the same name consisting of a chunk of raclette cheese that is exposed to heat (traditionally an open fire) and scraped off as it melts. (Electric raclette machines are also available.) The word raclette comes from racler , French for « to scrape. » It’s served as a meal with boiled potatoes, dark bread and CORNICHONS or other pickled vegetables.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
