Raclette ~ pronounced [rah-KLEHT] ~ a semi-hard cheese made from cow's milk, originates in the Swiss canton of Valais. The name raclette comes from the French word "racler" literally meaning "to scrape". It is traditionally made with a half wheel of the cheese warmed next to an open fire ~ the cut portion exposed to the heat. As the cheese melts reaching the correct consistency, it is scraped off onto bread for an appetizer or over boiled potatoes for a meal.
~ Cozy 'Wa-gi-daa-king' fire
(Hubbard Lake)
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RACLETTE
~ First tasted in the late 60s sitting by a rustic fire in Kercheval, France. Enjoy this palate-pleasing recipe using aged Michigan raclette (award-winning 'Best in Show') from Leelanau Cheese Company , Sutton's Bay.
2 lbs. raclette cheese
2 Tbsp. extra-virgin olive oil
3 thinly sliced yellow onions
Crusty French bread
Assorted mustards
Cornichons (tiny brine-packed French pickles)
- Place cheese, cut portion exposed to heat of fireplace or (not as romantic) melt in raclette oven according to directions.
- Heat oil in heavy skillet. Add onions and saute over medium heat until barely tender. Transfer to bowl.
- Scrape cheese as it melts onto crusty bread. Serve with onions, assorted mustards and cornichons. Wine Pairing: A crisp Michigan Pinot Gris or Sauvignon Blanc. or better yet, L. Mawby Sex BRUT ROSE Sparkling Wine.
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