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Raclette
Raclette is the name of Swiss cheese made from cow's milk (it tastes a little like gruyère cheese). This cheese is very popular in Switzerland. In the past, an ordinary cheese ball was placed in front of the fire and melted, then scraped onto a plate to eat. The name cheese comes from French, which means 'to erode'.
Now the raclette slices are cooked by melting them on a table of raclette pans or grills. This food can be accompanied by small potatoes cooked with skin, vegetables, charcuterie, pickled gerkins, onions, and bread. With the existence of a modern grill, raclette cheese can be melted in one layer and can scrape it over vegetables and roast meat.
Ingredients :
1 large wedge raclette (about 1 pound)
1 dozen cooked small new potatoes, unpeeled
Assorted pickled garnishes: cornichons, pickled onions, caper berries
1/2 pound sliced Black Forest ham
Sliced ripe tomatoes
Directions :
Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.
