Name: Grand Cru Raclette
Place of Purchase: HyVee Foods West in Ames, Iowa
Country of Origin: From Roth Kase in Wisconsin
Price in Iowa: $12.99/lb.
Milk: cow
Processing: Curdled and salted, aged for at least 3 months
Texture: semi-firm
Color: golden
Rind: Salt-washed
Aroma: Strong dairy
Taste: Mildly sharp, strong dairy flavor (mostly from the aroma)
Mouth feel: Velvety, melts in your mouth
Notes: Now, I knew the Raclette was one of those specialty Swiss cheeses that had a rich tradition associated with it. I remember reading Craig Thompson's "Carnet de Voyage" and having him described a Raclette grill, where the cheese is warmed to melting, and then poured and scraped onto the plate. However, lacking a campfire, gril or fondue pot, I just warmed the cheese to room temperature and ate over melba toast. This cheese is very pungent, and the flavor is provocative. But the mouth-feel of this uber-creamy cheese is the draw. Plus, the milk-fat content is so high, that a plate of new potatoes covered with this cheese is said to satisfy the biggest appetites. Next time, I'll do a proper Raclette party, which is how I suggest everyone enjoy this cheese.
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