Raclette
Last month I introduced the family to Raclette after buying a table-top Raclette grill and about a pound of Raclette — a cheese made (in this case) in Switzerland, that one melts, then eats with stuff like little potatoes, gherkins, mini-onions, etc. Bündnerfleisch (a thinly sliced seasoned, salted, dried beef originally from Canton Graubünden) is rather scarce in Texas, so I substituted some Prosciutto.
Tasty stuff, this — but while we all enjoyed the meal, the general consensus from the panel of tasters was that they would like to try using Gruyère next time. Having grown accustomed to the stronger flavor Appenzeller imparts to our Fondue, they found Raclette a bit on the mild side (except when really cooked to a well-done nearly crisp condition, which Ben found delightful!) Use the Raclette on the Rösti, they said. And so we shall.
posted by Mudrostovich at 3:24 PM
2 Comments:
I agree, it's something completely different than a Fondue. It is really not ment do taste like the Fondue why would one want to eat Raclette instead of Fondue, otherwise?
We usually add some bacon and / or onions and / or garlic on the cheese and let it melt then.
It's quite usual here to offer different kinds of Raclette cheese to the guests. The original one, the one with pepper, garlic or cheese with paprika.
Oh, and we usually eat it during the cold season ;-)
Gruss
Guido :->
Thanks for your comments, Guido! Bacon and onions sounds tasty, and I think I'll try that next time.
Here in Texas, the most we can hope for is manually adding our own pepper, garlic, or paprika to the original Raclette (the only one made available to us).
Waiting for the "cold season" in Southeast Texas (which is very short, and often not very "cold") you might be lucky to eat a Fondue or Raclette once or twice per year. Sorry, but that's a rule we can't help but break in these parts — relying on air conditioning for a "cold season" if necessary. ;-)
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