Cheeses

For a very long time, my favorite cheese was of the American variety. It was what I grew up with -- and to be honest -- perfect for grilled cheese sandwiches. Then, as a snack on my first inter-continental flight, I got to try a bit of Camembert, and the rest is history. So, follow along with me fellow cheese-lovers! I am not the most eloquent food writer, but I promise not to shy away from the moldy or the stinky and to share everything I learn along the way.

Today we enter a new stage of the cheese adventure - MELTED CHEESE!

I do, however, have a confession. I made a huge error when I first tasted this cheese, and served it at room temperature. See below.

I had completely forgotten what I learned from my cheese friend Emma (from Cowgirl Creamery DC), and that Raclette is traditionally served by heating up one side of a huge wheel, and then scraping it off into a wonderful, gooey pile. There are also table-top Raclette grills where you can melt the cheese in single-serving trays while simultaneously grilling vegetables or meats. Is it too late to add to my Christmas list??

By the time I remembered all of this I had already eaten a significant amount, so I improvised and baked my Raclette in the oven for a little bit. The result was still delicious! The peppercorns became more aromatic when heated and the texture of the cheese itself was velvety smooth. Perfect for a cold winter evening.

Check out the images and video below to get a better idea of how Raclette ought to be served.

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ali mcmurtrie

Cheeses

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A sporadic list of cheeses I have tried and enjoyed. Having no expert knowledge on this subject, the below are simply my observations!

#6 - Peppercorn Raclette

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