3.346 Raclette

-Cycle 3, Item 346-
16 (Sun) December 2012



by Mom

at the cabin

-Hoengseong, Gangwon-

with Dad

Raclette is both a cheese and a dish (see Wikipedia on raclette).  The cheese is a semi-hard mild variety of Swiss origin, similar to Emmental (see 3.339 Baguette Sandwich with Emmental Cheese & Pork Pastrami).  The dish, also Swiss, traditionally comprises securing a wheel of cheese on a spit next to an open fire, scraping the melted section onto a plate--the term derives from the French "racler" = "to scrape"--then serving it with various accompaniments, such as meats and potatoes.  Kinda like fondue but without the pot.  More common nowadays, especially at home, tabletop electric appliances designed for the purpose are used to grill slices of cheese, as well as the accompaniments, in individual portions.  While the cheese is often raclette itself, it doesn't have to be.  As I mentioned in the above-referenced post, the Swiss really love their cheese. 


This kind of setup could become very popular in Korea, being perfectly suited to Korean drinking culture, which always involves eating bits of food ("anju") along with the booze.  

On a cold and snowy winter's night at a cabin in the woods, raclette was just the thing.  We'd already had dinner earlier in the evening at one of our favorite local restaurants (see generally 3.216 Son Dubu Jeon-Gol).  Afterwards, back at the cabin, when my father and I began to drink wine, my mother took the opportunity to prepare a raclette spread.  The effort was more about showing off her new toy--a two-tiered gizmo consisting of a central electric coil with a flat pan for grilling stuff on top and a slot for cheese coupelles underneath--rather than making us happy.  She'd also managed to acquire actual raclette cheese.  What a gal.

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