|Melted Raclette over a potato, the classic pairing|
The colder the weather, the stronger the cheese – that’s always been the rule in our house. After the first freeze, I start dreaming of Raclette. That’s probably because I grew up with a Swiss mother who was famous for her melted cheese dishes, and the minute she saw some sleet on the ground she pulled out the fondu pot or plugged in her Raclette machine. Those Alpine types know how to stay warm.
Raclette is whiffy – you’ll get your classic scent of dirty socks – but it doesn’t taste as strong as it smells, especially once you melt it. Simmer some spiced wine on the stove, and you won’t even notice the coils of cheese vapor penetrating the upholstery. (Kidding. I actually like the smell – it’s lumberjacky.)
|Raclette unadorned, whiffy and creamy|
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Full disclosure: This post is part of a series I write for Di Bruno Bros., my fave cheese haunt in Philly. I pick the cheese, and they pay me to guest blog on their site.