In theory, the process of Raclette-making is quite simple. But to make it just right is a skill that has been developed and passed on through generations. Raymonde Pralong, pictured here, is propriétaire of Evolène’s celebrate restaurant, Vieux Mazot, and cooks raclette and steak for her guests on an outdoor grill.
A core element of alpine life, raclette originated with the local shepherds. In their hillside huts, meals consisted of simple, long-lasting produce that provided sustenance for the long winter months.
The process has stayed much the same through the years. Wheels of cheese are placed beside the fire and left to slowly warm and soften in the flickering flames. When the time is right, the top layer of the cheese is then scraped onto whatever is available — a hunk of bread or a handful of potatoes with some pickles.
Each wheel of cheese is produced using raw milk from local cows, raised in the Val d'Hérens, who spend their days roaming the pastures and grazing on wild herbs and grasses. The result is a fresh, creamy cheese with earthy, nutty and floral notes — the alpine environment in a bite. When the table is set and the raclette is ready, there’s just one thing left to do — eat — slowly, with pleasure and in good company. Bon appétit.
