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 Vacherin Fri-Charco, Noyan, Swiss From Here, Raclette From Here and Le Clos Saint-Ambroise.

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.

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.

Fondue in all its Forms

Ingredients

2 tbsp. (30 ml) plus 1 tbsp. (15 ml) flour
2 tbsp. (30 ml) butter
1/2 cup (125 ml) milk
1/2 cup (125 ml) white wine
10 oz (300 g) Agropur Grand Cheddar Réserve Spéciale or other Cheddar From Here, grated
10 oz (300 g) Le Rassembleu or other blue cheese from here, crumbled in small pieces
5 oz (150 g) le 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 2 tbsp. (30 ml) 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 Cheddar From Here with remainder of the flour (1 tbsp. or 15 ml). Gradually add the Cheddar From Here, approximately 1/2 cup (125 ml) 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 Le Rassembleu and le 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.

   

  Here are 4 variations to the basic recipe that will impress your guests.

  • For a cheese and fine herbs fondue, add 1/4 cup (60 ml) 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:
    
    • 14 oz (425 ml) Italian stewing tomatoes
    • 2 garlic cloves (or more), finely chopped
    • 1 tbsp. (15 ml) 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 Le Clos Saint-Ambroise cheeses are a winning combination when you replace the wine in the fondue with beer. Beer fans will love it!

  Planning Your Quantities

  • Whether it’s raclette or fondue, plan 7 to 9 oz (200 g to 250 g) of cheese per person.
  • If you serve fine foods that are made for fondues, like sausages and seasoned ham, plan 3 to 4 oz (90 g to 120 g) per person.
  • If you prefer seafood (shrimp and scallops are a delicious treat), plan 1 1/2 oz to 2 oz (45 g to 60 g) 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 1 cup or 250 ml per person): mushrooms, small potatoes, broccoli, etc.
  • Don’t forget the accompaniments (pickles for example) and seasonings (salt and pepper).