What is a delicious cheese that is underestimated

Raclette and cheese fondue: tips, side dishes, spices and an insider tip for digestion

The Swiss love cheese. We consume 21 kg of cheese per person per year. Cheese fondue and raclette are among the most popular Swiss national dishes and are particularly popular in autumn and winter. Uncomplicated, sociable and traditional - a fine raclette or a spicy fondue make for a cozy evening.

Cheese facts

  • In 2017, Switzerland consumed around 190,000 tons of cheese - and the trend is rising.
  • There are over 450 types of cheese in Switzerland.
  • Raclette is one of the top 4 types of cheese.

Raclette seasoning

With the raclette spice you give your raclette cheese a spicy note of paprika and garlic. Thyme, rosemary, turmeric, cumin and nutmeg round off the taste of the raclette spice and make it the perfect accompaniment to cheese. Allergy info: lactose-free, gluten-free.

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Other popular Nahrin spices for raclette

How much raclette cheese per person?

For a raclette meal you can count on around 200 to 300 grams of cheese per person. Boiled potatoes are traditionally served as a side dish. As a rule, one also reckons with around 200 to 250 grams of potatoes per person.

What about the raclette? Which raclette side dishes?

Sweet, sour or salty - every connoisseur decides for himself how to put together his “raclette pan” and which ingredients to combine his cheese with. Variety makes life sweet. We think so too. Our side tips for a varied raclette:

• Mangoes, bananas, pineapples, figs
• Mandarins, pears, apricots
• Tree nuts, walnuts
• Olives & capers
• Stuffed mushrooms & fresh herbs
• Shrimp
• Pickled garlic or tomatoes
• Peperoncini
• fine slices of onion or garlic
• roasted onions
• Tomato slices or cherry tomatoes cut in half

3 spices to refine cheese fondue

We also have the right seasoning for fondue. Our potato mix and the pepper sprinkling are wonderfully suitable for a spicy cheese fondue. Add a hint of garlic with the garlic sprinkling seasoning.

Side dishes for cheese fondue

A cheese fondue doesn't need any side dishes, but they're still welcome. The obligatory pieces of bread shouldn't be missing. Boiled potatoes also go wonderfully with it. For those who prefer something a little lighter, fruit cut into pieces such as mandarins, apples, pears or bananas also taste good with the cheese fondue. A suitable side dish is, for example, green salad.

How much cheese fondue and bread per person?

Thanks to its high fat content, the cheese fondue quickly fills you up, something that is often underestimated. The side dishes also fill the stomach. Usually 150 to 200 grams of cheese per person and the same amount of bread are sufficient.

Alcohol-free cheese fondue

Usually ½ - 1 dl of wine, champagne or beer is added to the preparation of a fondue. Often also high percentage, such as 6 - 8 cl Kirsch, Williams, Whiskey or Cocnac. The alcohol evaporates slowly. This means that after half an hour of cooking there is still around 35% of the alcohol in the dish.

If you want to enjoy a completely alcohol-free fondue, you have the following alternatives:

  • non-alcoholic cider / sour must
  • alcohol-free beer
  • bouillon
  • Lemon juice

Tip for a delicious end to the cheese fondue

The best for last. If there is still a small amount of cheese fondue left in the caquelon, add a raw egg and mix it with the cheese. The egg binds the cheese and can be removed as a whole. A delicious ending.

Another option is to keep the rest of the fondue covered in the refrigerator and use it the next day for a cheese sandwich or for a casserole.

Raclette and cheese fondue Digestive tip: Artichoke juice

Our recommendation after a heavy meal - Artichoke Bitter! The refreshing and alcohol-free artichoke juice helps digest raclette, fondue or other heavy dishes. Through the combination of exquisite extracts of artichoke, fennel, peppermint, condurango and gentian, the artichoke juice has a positive effect on the entire digestive tract. You can also enjoy the popular artichoke bitter as an appetizing aperitif.

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Recipe: sauerkraut fondue

A recipe from the sauerkraut specialist Schöni Swissfresh AG.

Preparation (ingredients for 4 people):

  • 350 g of original Schöni sauerkraut cooked
  • 1 kg fondue cheese mix ready-to-use

Cut the sauerkraut open and squeeze out the juice. Bring the fondue cheese mixture to the boil according to your home recipe and stir the sauerkraut into the cheese in small portions so that the ingredients can mix better. Season with Nahrin Italy mix and garlic spice. Add finely chopped chilli for more heat.

Tip from the sauerkraut professional: add a little tomato paste, then it will be nice and red and taste good. The same goes with Nahrin Curry seasoning mix, then simply without tomato paste.