What if raclette (finally) did without a device? A cheese expert shares his surprising tips for a more creative feast than ever…
A raclette is necessarily synonymous with a device, right? On the occasion of World Raclette Day, lacheesegeekaka Fabrice Gepner, decided to shake up our habits a little. His idea is to remind us that raclette is not necessarily a object taken out of the cupboard in winterbut above all a way to consume cheese. So, for 20 minuteshe shared some good news: you don’t need a machine to enjoy yourself.
A raclette without a device, mission possible
This method will in any case please people who do not necessarily have a device on hand. Because, for Fabrice Gepner, melting cheese remains the star, regardless of the method. Oven, frying pan, saucepan, salamander or even barbecue : everything is allowed as long as the cheese heats slowly and flows.
The important thing is the texture. Some cheeses burn, others liquefy, but still others melt wonderfully. And there, you are spoiled for choice on the shelves.
Which cheeses to choose to change from raclette
If the raclette cheese remains most suitable for cast ironthe expert encourages thinking outside the box. Among his favorites: Morbier, Bleu de Gex, Reblochon, Tommes de Savoie, Ossau-Iraty and Bethmale. So many cheeses which prove that with a little creativity, we can transform a simple dinner in cheese experience. As he confirms, “the only limit is everyone’s creativity!” »
Should you go for flavored raclettes?
Basil, raspberry, caramel… The stalls are full of flavored cheeses. But Fabrice Gepner remains skeptical. He decides bluntly: “a bit of hides misery which come to make attractive cheeses which have no interest in putting colors and a beautiful label with a good price”.
For him, it is better play with real products et season yourself. Even if he qualifies: “Everyone does what they want and if we enjoy eating raspberry raclette, let’s go for it!” »
And the rest?
With a raclette without a device, you can do the same accompaniments than a raclette with machine. But even if it means being original, you can go further in your proposals. For example, no more eternal pickles, make way for pickles maisonwith spices from the cupboard and seasonal fruits.
Carrots, cabbage, curry, nutmeg, pepper, truffle… everything is good for adding a twist to cheese. And for sweet and sour lovers, grapes, apples or pears bring a touch of freshness. The most delicious combo according to him: pour the cheese on a piece of gingerbread…
As for drinks, surprise: in Switzerland, we often accompany raclette with hot drinks pour digest better. Smoked black tea, puffed rice tea, herbal teas… And for those who prefer alcohol, Génépi or La Suz do the job very well.
This is how you can eat your raclette without a device and make one true winter experience.
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