Raclette/Style Cheese Recipe

Step 1

In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight.

Step 2

Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn''t overmelt. (The cheese shouldn''t loose it''s shape or start to run.) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm vegetables and bread. Makes 6 appetizers.

* It is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture.

** If you like, blanch or boil the vegetables ahead of time, cover and chill. Wrap in foil and reheat on grill while the cheese smokes.

From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat Stockett

Things You'll Need

  • 1 1/2c Shredded process Gruyere or
  • -process Swiss cheese (6
  • -oz.)*
  • 1c Shredded Gouda Cheese (4
  • -oz.)
  • 1tb Snipped fresh basil or
  • -oregano (or 1 tsp. dried
  • -basil or
  • Oregano, crushed)
  • 2ts Dijon-style mustard
  • 1ts White wine
  • Worcestershire sauce
  • Tabasco sauce to taste
  • Pimiento slices (optional)
  • Fresh thyme, rosemary,
  • -and/or savory sprigs (opt)
  • Blanched cauliflower and/or
  • -broccoli flowerets, boiled
  • Halved tiny new potatoes
  • Pita bread wedges**

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