Raclette cheese is such a simple dish, taking minutes to melt. It’s the perfect thing for those rare moments where you have some truly good friends round, the fire’s lit and the cider’s flowing…
- One ¼ wheel of Quicke’s Buttery Cheddar
- 400g of Cornish new potatoes, cooked and sliced
- Half a cup of capers
- Some crusty bread (we like sourdough)
- Duchy Charcuterie N’duja (optional but you wont regret it!)
- Your choice of ingredients to dip
- Raclette basically involves melting the side of a big chunk of cheddar near the fire, then scraping it off onto a plate and eating it with some bits of crusty bread.
- So get a hot fire going with a nice mature centre, ready to off-set cook the cheese.
- Choose a range of tasty accompaniments; some crusty bread, potatoes, gherkins, veg sticks - something with a good crunch always goes well with the gooey cheese.
- If you’re using it, melt the N’duja slowly in a sauce pan.
- Once you’ve got everything ready, set the cheese on a tray just far enough away from the fire so that over a short period, 3 to 4 minutes, its starts to melt.
- Gather a group of friends around the table, carry the melting cheese over and watch their faces as you scrape that first layer of cheddar onto a plate.
- Replace the cheddar on the grill and it’ll be good to go again in a few minutes.
- Just keep bringing the cheese over whenever its ready and repeat and repeat…
Recipe by Ben Quinn