Nowadays, raclette is cooked in special raclette pans instead of on hot rocks. There are two types of raclette cooking tools. One is the device below:The raclette wedge is attached to a swingarm and brought to the heat source. Once the cheese is soft, it is scraped onto potatoes. This type of raclette pan is more common and easier to use. Slices of raclette are placed into the small nonstick pans, called coupelles, which are placed underneath the broiler on the raclette pan. Raclette pans can have 8 to 12 coupelles, making them an ideal appliance for hosting a party as each guest can cook their own cheese to their liking. Meats and vegetables can be grilled on the griddle on top.
The melted cheese is served over boiled potatoes, and sliced cold meats, charcuteries, cornichon pickles, and pickled onions are traditionally served on the side. A dry white wine is best to accompany this dish. This is a very simple and humble meal, and very filling.
Want to have a raclette party this winter? You can get the basics online!
Please note: raclette cheese is a little "stinky" on first smell. Don't be put off; the taste is very different from the smell. Give it a chance, Bon appetit!