Cheese!

If you were not a big fan of 'Swiss' cheese when you were a kid, please raise your hand. I know, I can't see you, but I'm willing to bet more than a few of you raised your hands. The Swiss cheese of my childhood was sour and rubbery. Guess what? The stuff I was avoiding is as close to Swiss cheese as a soy burger is to a t-bone. A bit dramatic, maybe, but not too far off the mark. Cheese does not stay in the refrigerator long in our house. Granted, our refrigerator is not American-size, but you get my point. My daughter, whom I would not classify as an adventurous eater, has become a rabid fan of a traditional winter dish here, called 'raclette.' It's basically melted cheese, but there is nothing basic about it. First of all, there are many kinds of cheese to choose from when planning this dish. Second, preparing it is an entertainment all by itself. We are now the proud owners of a raclette maker, a device that allows you to melt slabs of cheese under a broiler, which you then pour over steamed potatoes, or crusty bread. It is usually served with tiny pickles (cornichons) and onions, and a plate of sliced meats (charcuterie). Add a cold beer, and ...well, my mouth is watering. Winter or not, many Saturday evenings will find us gathered around the coffee table, melting cheese until we can't eat another bite. Wonder what my LDL looks like?!