By Troy Bishopp
Are you feeling a bit glum from the winter blues, pandemic anxiety or staying in a small safety sphere? Kick that F’ing, “Seasonal Affect Disorder, (SAD)” notion to the curb and put some needed local sunshine back in your life. Where does this cheery, bright light come from you ask?
It’s the red, on-button from a warming Raclette grill waiting to receive “card-thin” pieces of meat, seafood and vegetables married with spices and smothered in a bubbly, delicious bath of cheese.
This Swiss inspired table-top dining experience, (And it’s an experience), was literally brought to our pre-pandemic, attention-deficit palates by our Canadian friends, Brian and Lise from Brylee Farm, https://fermebrylee.ca/ who taught us newbies the ways of the Raclette Grill at our farm. The price of admission to this newest table-game is about 80 bucks and will last for years with easy cleanup.
The Raclette phenomenon is a play on Raclette semi-hard cheeses traditionally eaten in Switzerland and prized for their melting, fondue-like qualities. The name Raclette derives from the French “racler,” meaning to scrape. Raclette cheeses are traditionally produced in four different valleys in the Canton of Valais. Raclette is an uncooked, washed rind mountain cheese that is aged for up to a year. The paste is silky and semi-firm, with a light aroma of earth and cellars when warm. It has a full, milky flavor.
“The Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the Alpine mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread and potatoes. The cheese had a mellow, slightly funky flavor that made it the perfect accompaniment to almost anything. This was not only filling and nourishing but also delicious.” ~ www.murrayscheese.com
Today’s version is an electric table-top grill placed in the middle of our dining room table with small pans underneath, known as coupelles, in which to melt and brown the slices of Raclette cheese. Smoked Gouda, Fontina, Provolone and Cheddar cheeses also work well depending on your locale.
Our adult Raclette rendezvous is a trend among fine restaurants and themed parties. Who knew? The cheese is brought to the table sliced accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), bread, cornichons (gherkins), pickled onions, charcuterie selections, seafood and a wide variety of spices, mustards and seasonings. The feast can be highly personal and run along cultural regions and tastes.
I was worried about the smoke detector going off, but since the thin slices of meat, seafood and veggies cook so fast there is virtually no smoke. Loading the grill onto your dedicated spot is like playing cards because everyone is shuffling, seasoning, experimenting, cooking, eating, replenishing, enjoying New York State wines, story-telling and laughing. For us it has other ancillary benefits too: You can use your own on-farm ingredients, you eat really well, you learn new skills and seasoning profiles, you eat a lot of delicious cheese, the experience brings plentiful joy and your house smells AMAZING for days.
If you think this is a fast-food adventure, you’ll be sadly mistaken. The emphasis in Raclette dining is on relaxed, sociable eating and drinking, with the meal often running several hours. “Once people know Raclette, they like it. You’re not just cooking alongside your tablemates, but you’re also eating at a slower pace more conducive to conversation. It’s so much fun,” says Sandra Wilkins, Co-owner of Raclettes, a French restaurant in Buffalo, New York.
“Of all the Alpine clichés — yodeling, goats, snow-fringed chalets and nearly anything from The Sound of Music; the hearty tradition of eating gooey, melted cheese for dinner has transcended its origins to become a collective cultural experience,” says Philadelphia-based Freelance Writer, Amy McKeever. In our minds, it was delicious fun that should be shared.
We have beaten back the winter blues using the Raclette experience with family and close friends for sure, but the sunshine grill’s affect is customizable, for all seasons and celebrations, and a way to share your farming heritage with others. Now go out and host an experience and make fond memories.
Thanks for reading. GW
A Writer’s Ripening
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