Raclette

Raclette is both a French cheese and a French cooking method and piece of cooking equipment. It is better than fondue! We had some fellow organic wine-making friends over for a raclette dinner last week and it was a heavenly experience, full of CHEESE! 

To enjoy raclette you must first prepare the food items. We had steamed veggies (cauliflower, broccoli, fennel, carrots, and boiled potatoes), a cold/cured meat platter (smoked duck, cured duck, cured bison, ham, proscuitto and speck) and marinated vegetables (cornichons, pearl onions, carrots, peppers, etc.).

Raclette involves using a small pan with a wooden handle. You put the raclette cheese in the pan and then place it into the warmed raclette. Raclette is like a salamander (broiler). The cheese will melt and hopefully bubble with slightly golden tops on the bubbles. You then take your warmed cheese and a wooden spoon and pour it all over your plate of food. 

Buon Appetito! AMAZING!