The Cheese Baker and Raclette are made for each other. Raclette, is a Swiss cheese made from cow’s milk. It is a semi hard cheese, and used mainly for melting and serving with potato quarters which have been steamed. Sometimes served with charcuterie and I love it with gherkins. Normally made in large wheels 6 kg in size. There is an old piece of equipment which holds half a wheel which you move close to a fire or grill. The cheese on the surface melts and it is scraped over steamed potatoes.
Raclette is available here, as are the little modern machines used for grilling Raclette.
However, it is perfect for the Cheese Baker.
What you’ll need
Willow Creek Garlic Infused Extra Virgin Olive Oil
I potato, sliced into wedges and steamed
75 g Raclette, finely grated
flat leafed parsley for garnish
What you’ll do
Preset the oven at 180C.
Paint the inside of the Cheese Baker with the garlic oil
Place some of the steamed potato wedges on the bottom of the Cheese Baker. Sprinkle the cheese evenly over the potatoes.
While it is not necessary, if you have a bottle of Kirsch handy, sprinkle a few drops over the cheese. Not vital, but certainly adds to the flavour.
Bake for 8 – 10 minutes until the cheese is bubbling.
Garnish with parsley leaves and serve with small dill gherkins.
The Cheese Baker is made by well known Ceramicist Mervyn Gers.
The Cheese Baker can be bought by calling 082 467 3706
Email – firstname.lastname@example.org
Send a message through the Cheese Baker Facebook page.
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