December 31, 2022, 9:53 am | Read time: 3 minutes
For many people, raclette or cheese fondue is simply part of New Year’s Eve. However, if you have the wrong cheese, enjoyment can quickly turn into frustration. While cheese is a matter of taste, there are varieties that are particularly well-suited.
Especially at Christmas and New Year’s Eve, cheese fondue and raclette are common on the table for many Germans. There’s something for every taste, and you can mix, fry, and dip to your heart’s content. The commonality of both dishes is the cheese. However, some types of cheese are more suitable than others for fondue or raclette.
Fondue
Traditionally, for fondue, similar to raclette, cheese varieties from Switzerland are primarily used. Such as Gruyère, Vacherin, Swiss Emmental, or Sbrinz. But Comté or Beaufort are also well-suited. It’s important that it’s a hard or semi-hard cheese that can be easily grated. Those who are more adventurous can also mix different types of cheese for fondue. It all depends on personal taste.
Classic cheese fondue also includes white wine and spices like pepper and garlic. Sometimes the cheese mixture is refined with schnapps, such as fruit brandy, kirsch, or anise schnapps.
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Raclette
Classic cheese varieties for raclette also include those from Switzerland like Bagnes, Orsière, and Goms. They are very tangy–and with enough heat, they also form a crispy crust. These classics now come in many variations. Many manufacturers now offer varieties with pepper, garlic, herbs, or chili. This adds variety to the cheese spectacle.
If you don’t prefer strong cheese flavors, you should opt for young and medium-aged Gouda, mozzarella, or butter cheese. These varieties are mild and not tangy. In the middle range are Tilsiter or mountain cheese. Otherwise, Camembert or Gorgonzola can also be used in the pans. These varieties are particularly creamy.
Which cheese variety is best for raclette or fondue? The answer: for both, the fat content in the cheese is crucial. Otherwise, the cheese won’t melt well. Raclette cheese usually has at least 50 percent fat content in dry matter. And for fondue, the cheese should have at least 45 percent fat content.
Where do raclette and fondue actually come from?
Both dishes originally come from the Alpine region. They have a long tradition, especially in Switzerland and France. The first recipe for cheese fondue is said to be several centuries old. However, it only became known beyond the Alpine regions in the post-war period.
Swiss raclette, on the other hand, has little to do with the German version. While in Germany, various delicacies are baked with cheese in small pans, in Switzerland, a large wheel of raclette cheese is placed by the fire. When the top layer is melted, it is scraped onto bread or other side dishes.