All About Raclette in NYC
At the Knick, we’ve transformed part of rooftop into a stylish Alpine-style après-ski lounge. Visitors can enjoy the rustic space, complete antlers, a fireplace, and that wonderful Swiss invention, raclette. Here, we explain all that you need to know about raclette in NYC.
What is Raclette?
Raclette is a semi-hard cow’s milk cheese produced in Valais, Switzerland—the region home to tony ski resort Zermatt and the iconic Matterhorn mountain. Its name, French for “squeegee” or “scrape,” relates to the Swiss tradition of melting the cheese and scraping it as a topping to bread and other accouterments.
How do you eat it?
Originally, the Swiss farmers and mountain villagers melted the entire cheese round before scraping it by hand over other food. Over time, they created a tabletop grill specifically for the cheese. The grill, which we use at The Knick for raclette in NYC, has miniature pans, known as coupelles, for individual slices of the raclette cheese. Once melted, diners pull their coupelles out of the grill and scrape the cheese onto cured meats, cornichons and other treats. Traditionally, it is followed by a shot of Schnapps, making it the perfect way to warm up on the coldest winter days.
Where can you find it?
Raclette in NYC is a rarity, with restaurants often opting for fondue—that other ingenious Swiss invention—instead. We’re serving the wintery meal at St. Cloud Social on the rooftop of the The Knick through March. Williams Sonoma sells an electric raclette grill in its stores and online for anyone looking to have it later in the year.
Watch Insider’s video on raclette in NYC at The Knick here, and stop by St. Cloud before the end of March to try raclette for yourself! And for more information about reserving a raclette table at the Knick, email stcloud@theknickerbocker.com.
