Raclette

WHY RACLETTE? Well, as an incorrigible cheese fetishist, I would be extremely hard-pressed to nominate any variety as an absolute favourite. However, with wintry evenings drawing in, Raclette really does come into its own. Furthermore, since both of my local supermarkets suddenly ceased to stock it recently (to my horror!!) I felt it incumbent upon me to do what little I can to raise its profile on these shores! BACKGROUND: Raclette has a long tradition in both Switzerland and France, its name deriving from the French word "racler" meaning "to scrape." The cheese was first produced in the mountainous Valais canton of Switzerland, near ...  Read the complete review

Raclette cheese is best served in the traditional method, bubbling. A very traditional starter in Switzerland, in fact with entire restaurants dedicated to it, the raclette is a joy. The waitress tends to your raclette needs by heating up the surface of a big half-a-cheese under a special raclette grill. This superheats the surface of the cheese and when ready she pulls the cheese down to pour the top layer towards the small plate. This plate is in turn heated by a candle to keep the cheese molten. The taste is fantastically strong, more like a vintage cheddar without the sometimes bitter taste. Normally this is enhanced by the cocktail onions and mini ...  Read the complete review