(photo from NYTimes.com)
We’re going to talk French again. You don’t really think about domestically made cheeses when the name ‘Raclette’ rolls around. You think French or Swiss made, melted on roasted fingerling potatoes or crusty bread. Truthfully, I wasn’t fond of Raclette cheese until this past year when I was introduced to one by Chef Guy Hernandez of Bar Lola. This one, from Springbrook Farms in Vermont, has completely shattered my illusion and ambivalence towards Raclette. It’s painfully more interesting in both nose and paste to the French or Swiss varieties you can by stateside. It’s rusty, pink rind gives you a fair bit of warning that the cheese has a nose to it, but the bite is no where near as strong. The paste is creamy, with a bit of a cheddar spring to it. It’s a bit earthy, but has a pretty mild nutty finish. I’ve had it on eggs, melted over a rib eye sandwich and shredded into a gratin. It’s become my ‘go to’ melting cheese over the past few months, but it’s great for nibbling as is.