Raclette Cheese
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What is Raclette & What Do You Do With It?
I'm looking for a certain product. Its use is similar to a fondue cooker except that you use little frying pans and the food is cooked from the top and bottom of the pan.
Raclette - a cheese dish related to fondue, and perhaps it's earliest form. A chunk of cheese that melts smoothly and easily is brought to the table melting under a broiler or in one of the raclette stoves for making the dish.
Raclette cheese is a type of hard cheese that is made from cow's milk and usually used in a dish with the same name. The flavor and texture is very similar to Gruyere cheese.
raclette Pronunciation: rah-KLET Notes: People often melt this Swiss cheese and dip new potatoes into it. Substitutes: Emmental OR Morbier OR Gruyère OR Swiss OR Jarlsberg OR Reblochon ...
Raclette - The traditional Swiss Raclette is lesser known than fondue in the United States, but much beloved in many countries. Raclette is a staple of wintertime in Switzerland.
Raclette - A cheese fondue from the Valais region of Switzerland, prepared by holding a half round of the raclette close to an open fire. As the cheese melts, it is scraped off and shared between guests with a variety of condiments.
Raclette is a firm Gruyere like, Swiss cows' milk cheese used in the dish of the same name. The cheese is heated by an open fire, scraped as it melts and served with boiled potatoes, cornichons and brown bread.
Raclette (Swiss): Cheese made from cow's milk similar to Gruyere in flavor and texture.
Radis (French): Radish
Raita (Indian): Side dish containing plain yogurt mixed with spices and vegetables.
Raclette (Fr.): rustic dish, from Switzerland and the Savoie, of melted cheese served with boiled potatoes, tiny pickled cucumbers, and onions; also, the cheese used in the dish.
Radicchio (It.): red chicory.
My turn is always right before Xmas holidays and we've made a tradition of having Raclette night. Here's our fun variation on the authentic Swiss/French Raclette meal. I purchased my T-fal brand "Swiss Raclette with Grill for 8..." ...
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Meaning: The most famous of these is Emmentaler with its tough outer rind, distinctive holes or eyes and characteristic mild, sweetish, nutty flavour. Relatives of Emmentaler include Appenzell, Gruyere, Royalp, Sbrinz and Raclette.
A North American mammal that served as an important food source for pioneers. The flesh is mostly dark meat, and the fat is strong in flavor and aroma. Young raccoons are usually roasted; older raccoons should be braised or stewed. Raclette ...
A classic fondue is made with a combination of cheeses such as Gruyère and Emmental and a softer cheese such as Raclette or Apenzell, white wine, garlic and flour to prevent curdling.
 See also: Cheese, Milk, Cream, Cooking, Flavor
  
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