Tuesday, February 19, 2008
My Fondue book by Fiona Smith is due at the library. I'm taking it back but wanted to make sure I remembered to try broiling raclette cheese sometime soon. igourmet describes it as follows:
The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. This cheese is traditionally melted and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats.