Taste Matters: Delicatessen, Invercargill

Gruyere, Emmental and Raclette cheeses plus recipes!

 Gruyere, Emmental and Raclette cheeses plus recipes!

Taste Matters has your Gruyere, Emmental and Raclette for your winter fondues or melty cheese evenings.

Gruyere and Emmental are the traditional cheeses to put into a fondue and the Raclette is usually used melted over meats and vegetables.

Raclette, if you haven't had it, has the exceptional meltiness of a Fontina or Mozzarella or even, almost, a brie. But it has that sharpness and nuttiness of something between a Gruyere and something a bit riper, like a Camembert. Try a melty toasted sandwich or the traditional way, over potatoes and meat. Your choice.

Original Raclette Recipe

Traditional and simple.

For 4 Persons.

  • 8 small/medium potatoes
  • 700g Raclette Cheese
  • 1 jar pickled gherkin cucumbers (cornichons)
  • 4 small onions (or shallots)
  • 24 slices salami or ham
  • freshly ground pepper

Take a slice of cheese and place onto a pan and place under the grill to melt. In the meantime take a hot potato and cut it into small pieces. Take the pan with the melted cheese and give it a shake to loosen the cheese and pour over your potato. Grind some pepper over it and let stand for a short moment (because it can be very hot) while you prepare the next pan with some more cheese and place it back under grill to allow to melt while you are eating. Serve with onion and cornichons.

Savoury Pancakes with Ham & Emmental

For the pancakes

  • 55g/2oz plain flour
  • pinch salt
  • 1 free-range egg
  • 140ml/5fl oz milk
  • oil for frying

For the cheese sauce

  • 25g/1oz butter
  • 25g/1oz plain flour
  • 225ml/8fl oz milk
  • 100g/3½ oz Emmental, grated
  • Freshly ground black pepper, to taste

To top

  • 3 spring onions, finely sliced
  • 4 sun-dried tomatoes in oil, drained and chopped
  • 80g/3oz Havoc Free Range Ham

Preparation method

  1. Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then, slowly pouring the liquid into the dry ingredients, whisk together until the batter is smooth. Set aside.
  2. For the cheese sauce, melt the butter in a small pan, then whisk in the flour. Cook for one minute, then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for one minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper.
  3. To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot, drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallet knife.
  4. As soon as the pancake is turned scatter over some ham, spring onions and sundried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese.
  5. Once you've topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes.