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Where To Buy Raclette Cheese In Chicago

Let your taste buds guide you through our website and the fun and sociable raclette dining experience. If you like melted cheese, gather your family and friends and see how much you will enjoy to dine the Raclette way! Watch the melty, gooey, deliciousness here: Classic Raclette!

where to buy raclette cheese in chicago

Here, you can find a variety of raclette machines styles & sizes, and all its associated raclette accessories, from raclette melters to grills to scrapers to raclette recipe ideas. We also offer authentic raclette cheese from Switzerland and France to use with any of our units. And if you just want to try the meal, here a list of places that serve raclette.All our Raclette machines from Swissmar, and TTM are usually in stock and will ship the next business day. We gift wrap for you and ship directly to your loved ones! Gift Sets are available during the Holiday Season as well as Gift Cards.

Dine on schnitzel (thin, breaded, and fried meat) and goulash (meat and vegetable stew) at Schnitzel House. You can savor mouthwatering cheeses like Alpine raclette at Baked Cheese Haus and get your pretzel fix at Stuffed Gourmet Pretzels.

Baked Cheese Haus is the prepared food venture of Brunkow Cheese and offers Alpine-style raclette scraped off the wheel in the traditional Swiss format. Baked Cheese Haus handcrafts raclette at Brunkow Cheese and cave-ages it to maturity before serving at market. Notable other cheeses are the Avondale Truckle, a cave-aged cloth-wrapped cheddar, Pavé & Tomette, petite washed rinds in the Reblochon style, fresh mozzarella, baked cheese and ten-year aged cheddar.

Hands down, the most popular item is the ooey gooey raclette sandwiches. Sweet melted cheese is scraped into a baguette for a warm, delicious sandwich. Include a brat (or keep it vegetarian), add some mustards, spring onions, and enjoy.

Wine Pairing: something crisp. The Swiss like to drink local, so different wine is drunk with raclette in each canton. But the most popular pairing is with Fendant, also called Chasselas grape. This is a high acid grape, which helps cut the buttery texture of the cheese and refresh your mouth. A light-bodied, high-acid red would also work, like a Burgundian Pinot Noir or Cru Beaujolais/Carbonic wine.

The word 'raclette' comes from the French verb racler, meaning to scrape. It's an allusion to the way in which the melted cheese is scraped from the half-wheel once it's been held up to a heating apparatus.

Like fondue, raclette is a typical après-ski or post-ski meal invented in Switzerland. Traditionally, the cheese would be held up to the fire to get it nice and melty. Today, most restaurants instead use a specialized heating apparatus that can support a half-wheel of cheese. The heating element can be pushed closer or pulled further away from the cheese (depending on the rate of consumption at the table!).

For a traditional raclette, diners first assemble a variety of ingredients onto which the cheese is to be scraped. At the very least, this includes boiled potatoes, but most of the time, various types of ham are also on offer, and bündnerfleisch, a Swiss cured meat made from beef, is a local favorite. Small cornichon pickles and white onions complete the dish and add a welcome bit of vinegar to cut through the fat.

A true raclette cheese is protected by AOP (Appellation d'Origine Protégée), much like Champagne or Roquefort. An AOP raclette is made with the raw milk of cows that have grazed in the mountains of Switzerland. That said, today, raclette cheese is made all over the world, and it is available infused with a variety of flavors, from mustard seeds to local sweet white wine to black pepper or even truffle.

While you can enjoy raclette everywhere from Paris to Melbourne to Los Angeles, the best place to try it is where it was invented: in the canton of Valais in Switzerland. Here are just a few spots that continue to make a delicious, authentic raclette in the region:

In most traditional raclette restaurants throughout Switzerland, you'll find raclette prepared on a special apparatus designed to hold a half-wheel of cheese. However, raclette is enjoyed at home in much smaller portions, using a very different apparatus that contains small frying pans in which the cheese can be melted.

But you don't need either one to enjoy it at home. You can easily melt your raclette cheese in a regular nonstick frying pan. It might take a bit more time to serve everyone, but the results will be just as delicious.

Whether classic with pure cheese or with all sorts of delicacies such as potatoes, bread, onions, pears, and bacon, raclette brings food lovers together and provides the ideal basis for a long, sociable evening. Whether valais raclette AOP, appenzeller, or gorgonzola, a generously filled cheese plate is a recipe for success.

For purists, the only raclette grills that come into question simply consist of a tray for the cheese and a heating element. The cheese is melted, which can either be enjoyed on its own or with potatoes, white bread and some pepper or paprika powder.

A thickly sliced roll of goat cheese provides some variety to raclette. Rather than melting, the cheese becomes soft and creamy. Above all, the heat intensifies the aroma. This is also true of camembert or brie, which give off a mushroomy scent.

Various versions of mountain cheese usually have a high fat content and thus have all the right requirements for a delicious raclette. Whether you go for a more or less mature variety is dependent on your taste.

Longtime food writer, Lisa Waterman Gray, loves creamy to crumbly, and mellow to pungent cheeses. During her travels, she has sampled cheese curds, in Wisconsin, sheep milk cheese in Missouri, and a plethora of cheeses at J.A. Moisin, in Quebec City. She makes a mean quiche and delicious, original cheesecakes such as Limoncello (featured during a special dinner at a Kansas City-area Italian restaurant) or Raspberry Chipotle. Waterman Gray also enjoys visiting dairy operations to see where milk and cheese come from. Learn more about her food writing at

Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. Andrew graduated from The University of North Florida where he received a Bachelor's Degree in Journalism. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. He favors cheeses that are creamy, salty or blue.

Anna Mindess is a writer living in Berkeley, California, who focuses on food, culture, and travel. Her work has appeared in The Los Angeles Times, The Washington Post, AFAR, Oakland Magazine, Edible East Bay Magazine, among others. In 2018, she was awarded First Place by the Association of Food Journalists for her essay on 1951 Coffee, a refugee-run coffee shop. Anna also works as an American Sign Language interpreter and seeks out Deaf-owned restaurants wherever she travels. Her go-to cheese is goat.

Fiona Young-Brown failed miserably in cookery class at school, managing to create grey mac and cheese and a jelly that never set. Fortunately, her skills have improved and she has gone on to write several cookbooks, including A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta, where she delves into the origins of many regional specialties. She is a freelance writer and author of more than a dozen books on topics ranging from aviation to volcanoes. Originally from the south coast of England, Fiona now lives in Lexington, KY with her husband and a rather rambunctious Boston terrier. She also writes about dishes from home at British Food and Travel.

A few weeks ago I was in Chicago for Memorial Weekend and we were were a bit sick of the restaurant routine and were craving a homemade meal. We went to Publican Quality Meats and picked up some beautiful asparagus, which we were planning on grilling, and I additionally got the bright idea to melt raclette over them after I spotted it in their cheese case.

A bit of research yields the following list of cheeses with good meltability: cheddar, fontina, Gouda, Jack, mozzarella (both fresh milk and standard), Muenster, provolone, and Swiss raclette (or just regular Swiss cheese).

Raclette is a Swiss cheese dish made from cow's milk. The word raclette comes from the French word racler, meaning "to scrape." The cheese is traditionally melted by an open fire or heat lamp then scraped onto dishes.

By coincidence I was gifted a charcuterie gift box for my birthday that included, among other things, prosciutto and raclette cheese. Since I didn't have any previous experience with the cheese, I searched for recipes and this was one that came up. I'm glad I tried it. It turned out great. I may also try it using the Calabrese salami that came in the gift box.

I so much enjoyed reading your posts on Switzerland. My extended family is from Switzerland, a little valley village called Elm, and growing up fondue and raclette were both very special traditions. We have one of those raclette makers and we typically cook some sort of marinated meat (usually pork, but there has been rabbit) and vegetables on the top. Like you though, I am pretty content with any form of melty cheese (and I am all for potato skin eating). Thanks for the beautiful story and the raclette craving!

We love to make raclette and do so as often as we can. We also offer it as a special at our Bistro Des Copains in Occidental, California during the winter months from time. The way we do it there is with small cast iron frying pans. We cover the bottom of the pan with sliced boiled potatoes and then cover it with raclette cheese and put it in the wood burning oven till golden and gooey and serve it with cornichons, pickeled onions and some dried meat. Our guests love it. Too bad, the Swiss raclette cheese which is the best is so expensive compared to the French raclette cheese. Thanks for the great post. 041b061a72

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