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Raclette Party for Two (or Trois) with Trois Petits Cochons


The bad news: Winter is coming to the northern hemisphere. The good news: That means it’s Raclette season! Nothing warms a turophile’s heart more than gooey, melted cheese over a dish full of pickles, potatoes, and charcuterie. We’re getting hungry just thinking about it.

Not to be confused with the cheese of the same name, Raclette refers to a dish that originated in Switzerland and remains popular in the Savoie region of France. Half-wheels of cow’s milk cheese are heated over a stovetop oven or special heat lamp, while diners pile their plates with a selection of pickled or roasted vegetables and cured meats. Everyone takes their turn scraping the melted cheese over their plates, while often sipping on white wine or black tea. The whole affair is meant to be casual, convivial, and long-lasting; second and third helpings are encouraged. A Raclette party can be compared to a fondue party, as each event celebrates melted cheese and good company.

Though large gatherings aren’t looking promising this particular season, you can still throw yourself and your housemates a Raclette party fit for royalty. You will need:

  • 1 pound Raclette (or a domestic offering like Spring Brook Farm’s Reading)
  • 1 4-ounce package of Trois Petits Cochons sliced Saucisson Sec (also available in Herbs de Provence and Espelette Pepper flavors)
  • 1 12.4-ounce jar of Trois Petits Cochons Cornichons
  • 1 pound fingerling potatoes, halved lengthwise and boiled or roasted
  • Tabletop Raclette grill like this or a Raclette melter, if you have one. (You can also heat slices of Raclette in a non-stick pan on your stovetop, removing from heat once cheese starts to bubble.)
  • 1 bottle of your favorite French or German white wine (optional)
  • 1 pot of brewed black tea, like Earl Grey or Ceylon

In terms of charcuterie, we love everything from Trois Petits Cochons, but their pre-sliced Saucisson Sec makes the Raclette party set-up a breeze—no prep required! Its hearty texture and subtle blend of spices are a lovely savory foil to tangy gherkins and starchy potatoes.

When it comes to tradition, we’re all about respecting the rules—but we also support putting your own spin on things. Feel free to branch out from the standard Raclette accompaniments, and experiment with bread cubes, pasta, or different types of meat. Start a new Raclette party tradition of your own!

Sponsored by Trois Petits Cochons.

Les Trois Petits Cochons

Les Trois Petits Cochons has produced award-winning, all natural pâté and charcuterie since 1975 by crafting small, handmade batches using high-quality ingredients. One of the most awarded specialty food companies in North America, Les Trois Petits Cochons began as a small charcuterie in Greenwich Village, New York City. Today it leads the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats and other French specialties.

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