A great way to enjoy European cheeses is to have a Raclette party and recently, Chef Pierre Gay, a cheese master, cheese connoisseur and expert from France, shared his extensive knowledge on European cheese and how to savor them to the fullest through a Raclette party jointly organized by the French Interbranch Dairy Organization and European Union.
During the Raclette Party held at Cocott’ KL, he explained that watching the cheese melt and being scraped over the food is part of the sensory experience of a Raclette.
“Raclette is a cheese made of cow milk that has been broiled or melted under direct heat until oozy and a bit crispy and usually scraped over potatoes, crunchy vegetables or cured meats” says Chef Pierre Gay.
He stated the secret to choosing the right cheese for a Raclette is the moisture content, “The more moisture the cheese has, the better it melts. Generally European cheeses are more suited for Raclettes and the favourites are the signature Raclette Cheese, Emmental and Comte. Once melted they will have a nuttier, sweeter flavour.”
As the owner Pierre Gay Fromagerie – one of the oldest cheese houses in Annecy, in the Rhone-Alps in eastern France, who’s known in the region for its fine cheeses was started in 1935, and Pierre took over the company in 1989 from his father. Pierre’s dedication and efforts paid off when he was crowned Meilleur Ouvrier de France (MOF) year 2011, a recognition of being the top in his trade.
The Chef used Raclette cheese which he melted in a large Raclette machine, then scraped over the cured meats and condiments to the delight of the guests. “The Raclette cheese is an excellent melting cheese and the main cheese used in raclettes and fondues. Pungent yet savoury, the Raclette’s pH level gives it the perfect melting point resulting in a molten liquid that is stringy and holds its shape at the same time,” he added.
Members of the media and guests also had a chance to melt and enjoy Brie, Reblochon, Fourme D’Ambert, Comte, Saint Nectaire, Gouda and Scamorza over tabletop Raclette machines, enjoyed with various cooked and raw vegetable such as Sliced Fresh Pepper, Button Mushroom, Tomatoes, Corn Kernels, Sliced Green Onions, Pineapple, Baked Potatoes, Cooked Carrots & Peas, Sliced Conference Pears, Sliced Green Apples and Seedless Grapes along with different meats including lamb, beef bacon, smoked chicken and sausages.
chorizo on the hotplate while the cheese is being heated in a cocott underneath it.
The tantalizing spread also featured baguette bread, trimmings such as silverskin onions, gherkins/cornichons and spices such as pepper, salt and chilli flakes.
Considered to be one of the most versatile foods in the world, cheese can be eaten as it is, paired with a classy wine or even incorporated into any dishes – from cold to hot, sweet to spicy, from appetisers to desserts – most cheese recipes only need a few additional items added to the star ingredient to make them fantastic. With stringent quality control and regulations in Europe, European cheeses are always of the highest quality, and the best cheese products are readily available to the consumers in Malaysia at major supermarkets.
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