Cheese itself makes a great cold weather food (or hot weather food, as far as we are concerned) but melting it down into fondue, or melting it over bread, potatoes, vegetables or meats; all of these ways to enjoy cheese can be lip-smacking delicious.
Raclette is the name of a cheese but it also refers to the way that that cheese is melted over those other foods. The cheese was created by cowboys in eastern France and the French-speaking part of southwest Switzerland. They would take a half a wheel of cheese and face the cut side toward their campfire then they would scrape the melted cheese onto bread. The name is derived from the French word racler, meaning â€œto scrape.â€
The cheeses are on the stinky side, especially when they are heated up. Their surfaces have that blush rind that allows good beneficial bacteria â€“ the b. linens â€“ to perform their magic. The Raclette that we have from France is excellent; the one from Switzerland â€“ the Val Bagner, from Canton Valais â€“ is a little firmer and fuller-flavored.
These are so delicious you may decide not to bother with melting and scraping them. You may just gobble them up at room temperature the way I do.
Posted by Artisanal Cheese