Overview
- Plan roughly 200–250 grams of raclette cheese per adult, with about 150–180 grams of meat per person that can be reduced if fish or plentiful vegetarian options are on the table.
- Choose rich, well‑melting cheeses with at least 45% fat for a creamy result, reflecting Agroscope findings that greater acidity and moisture weaken the protein matrix for a smooth melt without oiling or stringiness.
- Check rinds: Swiss Raclette Suisse and Walliser Raclette rinds are edible, while many German and French raclette cheeses carry Natamycin (E235) on the outside, so consumer advocates advise trimming about 0.5 cm; organic cheese is an exception to this treatment.
- Use practical hacks for easier cooking, such as rubbing pfännchen with a halved raw potato to lay down starch that limits sticking, tempering cheese before service, and loading pans so cheese contacts the surface first for an even crust.
- Clean immediately while plates and pans are still warm by wiping residues before they harden and soaking pfännchen for stubborn bits; stone slabs should be hand‑wiped rather than soaked, and experts note raclette’s moderate temperatures are below those linked to problematic contaminants like MCPD or glycidol.