🧀 Raclette Cheese Calculator
Find out exactly how much raclette cheese you need per person for your party or dinner.
| Appetite | Per Adult (g) | Per Adult (oz) | Per Child (g) | Per Child (oz) |
|---|---|---|---|---|
| Light | 150g | 5.3 oz | 75g | 2.6 oz |
| Standard | 200g | 7.0 oz | 100g | 3.5 oz |
| Hearty | 250g | 8.8 oz | 125g | 4.4 oz |
| Very Hearty | 300g | 10.6 oz | 150g | 5.3 oz |
| Guests | Metric (kg) | Imperial (lbs) | Notes |
|---|---|---|---|
| 2 adults | 0.4 kg | 0.88 lbs | Romantic dinner |
| 4 adults | 0.8 kg | 1.76 lbs | Small family |
| 6 adults | 1.2 kg | 2.65 lbs | Small party |
| 8 adults | 1.6 kg | 3.53 lbs | Medium group |
| 10 adults | 2.0 kg | 4.41 lbs | Large dinner |
| 15 adults | 3.0 kg | 6.61 lbs | Big event |
| 20 adults | 4.0 kg | 8.82 lbs | Large party |
| Meal Duration | Add Per Adult | Multiplier | Reason |
|---|---|---|---|
| Up to 1 hour | –50g / –1.8 oz | x 0.75 | Quick meal |
| 1.5 hours | –25g / –0.9 oz | x 0.875 | Standard short |
| 2 hours (base) | +0g | x 1.0 | Typical Swiss dinner |
| 3+ hours | +50g / +1.8 oz | x 1.25 | Long social event |
| Grams (g) | Kilograms (kg) | Ounces (oz) | Pounds (lbs) |
|---|---|---|---|
| 100g | 0.1 kg | 3.5 oz | 0.22 lbs |
| 200g | 0.2 kg | 7.0 oz | 0.44 lbs |
| 500g | 0.5 kg | 17.6 oz | 1.1 lbs |
| 1000g | 1.0 kg | 35.3 oz | 2.2 lbs |
| 2000g | 2.0 kg | 70.5 oz | 4.4 lbs |
Raclette cheese is made up of semi-soft cheese from milk of cows, that easily melts. One prepares it from pasteurised heated or raw milk. The name comes from French “racler“, what wants to say “scratch”.
That expression suits likewise to the cheese self as to the food from it. It has creamy a bit nutty flavor, that sometimes one calls even a bit rich.
What Is Raclette Cheese?
Funny legend explains the origin of raclette. In Valais lived man called Leon, that one day strolled in the broad pastures outside, when it was freezing and he had only little for eat. He laid chip of cheese above open flame for ease his hunger and stay warm.
One says, that like this started the tradition of raclette.
One finds raclette cheese from various regions in Switzerland and France. They are sold in classical rounds or square bits. The Raclette du Valais are Swiss semi-soft cheese, usually in round weighing around 6 kg.
Full round can have from 2 until 10 kg. French raclette are semi-soft cheese with washed rind, full in deep fruity shades, ideally fit for melting. Swiss variant commonly has sweeter flavor without rind, on the other hand French has smelling rind and can be really strong in taste.
The rind of raclette cheese is natural, from only milk as the interior, and it grows different because of contact with air and salt.
Even in United States exists own version. The Leelanau Raclette are semi-soft cheese with washed rind, that has nutty and buttery taste; it matures during two until four months from single milk source of cows from northwest Michigan.
For serve raclette according too tradition, one lays half wheel beside the fire in special handle, later one scratches the melted cheese by means of wooden shovel on bread or cooked potatoes. Today one commonly uses electrical table grill with tiny trays called coupelles, for melting the cheese. Those tiny trays stand on the grill, that serves also for nicely frying thin cut onions and vegetables.
When one prepares dinner, 200 until 250 grams of cheese for one person answer well. Half of round suffices for ten people. Standard slice has 40 until 50 grams, with four or five bits for each for typical arrangement.
Cheese paper well preserves raclette, because it allows air and humidity to pass, so thecheese stays fresh.
One serves raclette usually with cooked little potatoes, pickles, pickled onions and salted meats as prosciutto or speck. It is food that heats the heart, best during cold winter evenings. After melting the cheese gets wonderful flavor.
