Swiss cheese

Peter Richardson prichard at LINFIELD.EDU
Tue Nov 2 16:08:02 UTC 1999

Woops. Not to be picky, but that's sounding a lot like fondue, minus
another couple of cheeses. We use Gruyere, Appenzeller, Emmenthaler, and
Raclette as the "binder." You can use Fontina as a binder as well, but
Raclette does a better job. .. Raclette is made with...well, Raclette. The
half-round of cheese is put right up to the heat, and when the melted
layer is just about to ooze off the chunk, you scrape it off with a knife
onto the traditional potato, tomato, and sweet pickle.

Peter R.

On Tue, 2 Nov 1999, David Bergdahl wrote:

> Not to be picky, but raclettes are made with a combination of cheeses,
> one of which is something like Fontina and the other is "swiss" cheese,
> plus kirsch of course.  (Memory fails me --not a recipe I make often)
> -- db
> ____________________________________________________________________
> David Bergdahl
> tel:  (740) 593-2783
> 366 Ellis Hall     Ohio University  Athens, Ohio 45701-2979       fax:
> (740) 593-2818

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