Perfecting the Art of Raclette with No Waste
To satisfy even the biggest appetites without any waste, people from Savoy have mastered the art of buying just the right amount of raclette cheese. This ensures everyone enjoys their meal without any of the delicious, farm-fresh cheese going to waste.
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It’s become somewhat of a running joke: no raclette dinner passes without leftover cheese slices ending up in the fridge. Food enthusiasts might cheer, thinking, “Great, we can do it all over again this week!” But for you, the idea of the house smelling like melted cheese for days and eating more high-fat foods might not be as appealing. Luckily, the Savoyards have figured out the perfect amount of raclette to prepare per person: it’s generous enough to fill up hearty eaters and calculated enough to prevent wasting such a fine product. Serge, a raclette enthusiast from Savoy, shares the ideal amount for each guest.
In this region, more than anywhere else in France, raclette is a tradition. Why? Because Haute-Savoie borders the Swiss canton of Valais, the birthplace of raclette! However, the Savoyards put their own twist on the dish by using Abondance cheese, another type of uncured pressed cheese made from raw cow’s milk. Celebrated for its fruity flavor and perfectly melty texture, it’s produced by local farmers in the valley. And the meats? Serge opts for coppa, borfate (a regional pork sausage), and dried beef. Here are the quantities he requests from his cheesemonger…
Serge prides himself on having discovered the perfect balance. “For each guest, he allocates 200 grams of cheese, 200 grams of potatoes, and 200 grams of charcuterie,” as reported on Météo à la Carte. These measured proportions help avoid overindulgence or waste. At Serge’s table, the raclette is both hearty and satisfying, leaving no appetite disappointed.
By adhering to these precise quantities, you can head to the market with a clear mind. Instead of buying heaps of food for fear of running short, you’ll know exactly how much to ask for from the vegetable seller, the butcher, and the cheesemonger. This way, you can host the best raclette dinner of the year, all things considered…
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