When it comes to cheese, some of you believe it’s very good for you, but some of you might think it can make you fat and unhealthy. But according to several studies, cheese is a great source of calcium and protein. It also contains high amounts of vitamins A and B12, along with zinc, phosphorus, and riboflavin.
We regularly eat it either slathered on pizza, drenched over nachos in melted cheddar or stacked on crackers, then you actually have a lot to experience in this incredibly satisfying world of molten cheese! Do you know not all the cheeses are equal? Some melt better than others, allowing unlocked textures, flavours and taste to ooze out.
I am delighted to be invited in an exclusive Raclette fête at Cocott' KL jointly organised by the French Interbranch Dairy Organization (CNIEL) and European Union with cheese connoisseur and artisan Chef Pierre Gay, to experience pre-eminence and finesse of European Cheese in this tradition way which enjoyed in Europe for hundreds of years.
Raclette is cheese that has been melted and the bubbling fromage scraped onto foods such as roasted or boiled potatoes and cold cuts. European cheeses are ideal for Raclette as they have the right melting point giving it a creamy ooziness that is smooth and satisfying. Now a global food trend and all the rave in New York, Melbourne and food destinations in Europe, Raclette is showing signs of becoming an enduring mainstay in leading restaurants. It is a fairly new concept in Malaysia, and for sure Malaysians who love cheese do not want to miss it!
Chef Pierre Gay, a cheese master, cheese connoisseur and expert from France shared his extensive knowledge on European cheese during the Raclette party. He explain that watching the cheese melt and being scraped over the food is part of the sensory experience of a Raclette. Chef Pierre Gay is the owner of Pierre Gay Fromagerie, one of the oldest cheese houses in Annecy, in the Rhone-Alps in Eastern France. The fromagerie known in the region for its fine cheeses was started since 1935, and Pierre took over the company in 1989 from his father. Pierre's dedication and efforts paid off when he was crowned Meilleur Ouvrier de France (MOF) year 2011, a recognition of being the top in his trade.
Chef Pierre also telling us the secret to choosing the right cheese for a Raclette is the moisture content "The more moisture the cheese has, the better it will melts. Generally European cheeses are more suited for Raclettes and the favourites are the signature Raclette Cheese, Emmental and Comte. Once melted, they will have a nuttier and sweeter flavour."
The Chef used Raclette cheese which he melted in a large Raclette machine. The Raclette cheese is an excellent melting cheese for raclettes and fondues. Pungent yet savoury, the Raclette's pH level gives it the perfect melting point resulting in a molten liquid that is stringy and holds its shape at the same time.
Let's check out what we had in the Raclette party!
We had chance to enjoy 7 variants of European Cheese together with various cooked and raw vegetable, meat, condiments and breads.
Saint Nectaire
Scamorza
Gouda
Comte
Brie
Fourme D'Ambert
Reblochon
With stringent quality control and regulations in Europe, European cheeses are always of the highest quality and the best cheese products that are readily available to consumers in Malaysia.
I've learned a lot of the art of pairing food with the perfect melted European cheese, it can paired with a classy wine or even incorporated into any dishes from cold to hot, sweet to spicy.
Just throw your own Raclette party with friends and family, giving the traditional cheese platter a noveler and enjoyable upgrade, and get ready to melt into an epicurean journey with the world's best European cheeses.
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