Cheese from Appenzell

A favorite experience for the Hill Team is Raclette in Switzerland.  I first experiencd in the mid 80s.  My experience was with using a Raclette Oven.  Here is  a different style that does not involve a Raclette oven. You will need some heat-resistant plates and basket plate holders. These work well to hold hot plates or you can use a cool second plate.

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Bratkäse Raclette Style
Ingredients

1-1/2 pounds Switzerland cheese finely grated (use ½ Switzerland Swiss and ½ Natural Gruyere, or either one alone).

¾ cup sour cream

1 tablespoon heavy cream (optional)
Method

Mix cheese and sour cream in a bowl. Add heavy cream if desired. Pack into crock, cover tightly, or place in a refrigerator container, cover and keep refrigerated.

For Bratkäse style, use heat resistant plates.

Put 4-6 ounces of Bratkäse mixture on plates and melt in the oven or under the broiler.

Serve with potatoes, fish, meat, bread, apples, or spoon over eggs or hot vegetables.

NoraLyn
Member: Society of Professional Journalists

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.