I am a kitchen journalist and here are my 3 winter recipes with a favorite raclette

When we say the word “raclette”, two concepts emerge immediately. That of Swiss pressed cheese not cooked first. An easy to decline in many winter recipes with cheese for which its melted and flowing side is an asset. We also think of him for the dish of the same name. It’s true, why change your name when you use the same PDO cheese? Associated with potatoes but also with different cold meats in our regions, raclette, more than a dish is a friendly moment, often associated with winter and mountain holidays. Obviously, even if we do not go to winter sports, we can nevertheless savor a raclette or raclette cheese at home simply. Besides, when cold days come back, it is often the start of the start