h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

As a certified caseophile, I loved this entry (ahtough I must confess to not being terribly fond of fondue).

I found info at Idea Cheese Shop online about "Raclette" I thought might be of interest:

"Switzerland's other national cheese dish, not as well known as fondue, is raclette, made by heating a chunk of cheese until the top softens enough to be scraped off in long strips onto freshly boiled potatoes in their skins. Suited to large groups, raclette is traditionally made with a half-wheel of Raclette or Bagnes held in front of a blazing fire. Today there are efficient electric machines for melting the cheese, and smaller pieces, even a half pound, can be used. Figure on 4 to 8 ounces a person.

"The meal is very rich and meant to be informal. Give each person a bowl with warm potatoes in it. Scrape a strip of cheese on top. Continue scraping until everyone has been served. By then, the first person will be ready for seconds. If the scraper gets ahead of the eaters, remove the cheese from the heat so the cheese doesn't really melt.

"Preparing and serving Raclette: Boil the potatoes in their jackets. Line a basket or bowl with a napkin and wrap the hot potatoes in it to keep them warm. Cut the Raclette cheese into pan-sized slices and set them out on a dish. Put bowls of trimmings (see list in the right-hand column), a pepper mill, and paprika on the table.

"Drinks with Raclette: A dry white Swiss wine or rosé goes best with Raclette, though a cool light beer will do too. True connoisseurs recommend tea because it stimulates the digestion.

"Before and after: You can serve seasonal salad as a starter and finish off with a fruit sorbet, fresh fruit or a fruit salad for dessert."

I went for a raclette once in a little restaurant in eastern France, with the then-girlfriend. It was part of a surprise for her birthday, and I wasn't sure that it was the right choice, but took the plunge. Thought I'd impress her with my knowledge of local cuisine.

We sat down, with a glass of wine, and waited for the raclette to arrive, (You had to pre-order the raclette, so they could have everything ready).

This huge half-wheel of cheese arrived on a spindle, and then this electric heater affair........and I thought, Oh my God, what have I done? It all looked sooooo complicated.
Then came a big pot of herby potatoes, and a huge plate of various sliced meats and sausages.

After the initial bewilderment in us both had died down, we tucked in........and it was a revelation. Having all the ingredients of a delicious meal there before us, but having to essentially construct it ourselves, made the whole evening so much more fun than sitting down and getting served with a plate full of the house speciality.

My momentary trepidation had been unfounded. Such a simple, social, enjoyable way to enjoy wholesome food. We had a ball.

Raclette is right up there with fondue as a great social meal. I really felt I'd discovered a cultural gem.

Cheesily yours,
Jazz