Cheese, Glorious Cheese! (And a Lot of It!) How to Use?

Cooking Discussions Cooking, Cookbooks, Ingredients
42

I prefer raclette over fondue, as the ‘dippers’ can and should offer more variety than fondue, which I’m also not a fan of — crazy, as I don’t mind the combo of good bread and melty cheese… just not a whole meal of it. Heavy, and a bit too bland for my taste.

With raclette you at least get some veg in, like potatoes, cauli, broc… basically anything you feel like slappin’ a slice of raclette on and melt it.

43

I read about Malakoffs, properly known as Beignets de Vinzel, many years ago in Saveur and became obsessed. They are actually surprisingly easy to make and VERY delicious. I use this recipe: http://fxcuisine.com/Default.asp?language=2&Display=133&resolution=high

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44

Look, you don’t even have to make raclette with raclette cheese. It’s an awesomely stinky, flavorful cheese that is excellent melted OR raw with good, crusty bread.

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QED: here it’s playing a supporting role in today’s Strrrammer Max lunch sando.

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