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Old 09-12-2008, 10:51 PM   #11
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We've used it to make cheese toast,quesadillas,kebabs,grill small pieces of meats and shrimps to put into small warmed corn tortillas..It's a fun thing similar to a fondue party
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Old 09-13-2008, 06:06 PM   #12
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Quote:
Originally Posted by QSis View Post
Right you are, Breezy!

I've bought many cheeses at TJ's, so I get them confused. The one I was referring to that I loved so much was Morbier. I also got Raclette - obviously, less memorable to me! :-)

Images and descriptions of both cheeses are in this link - they ALL are making my mouth water! Google Image Result for http://www.interfrance.com/images/franche-comte/jpgs/frmg_raclette1.jpg

Lee

i LOVE morbier!!

i've raclette, haven't opened yet.
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Old 09-13-2008, 07:27 PM   #13
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I have a Raclette thingy to. For me Raclette is a mood thing because it's so pungent I like the Swiss better than the french as it's not so strong. If you can't find or can't handle it's pungency you can use Emmentaler or Apenzeller. I like a lot of sides besides potato, gherkins like asparagus, sausage, ham, onions you name it. I would like to find other ways to use the Raclette maker. Im sure you could do something with Brie or other great cheeses, shrimp, fruit, crab and so on.
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Old 09-13-2008, 11:36 PM   #14
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Originally Posted by jpmcgrew View Post
I have a Raclette thingy to. For me Raclette is a mood thing because it's so pungent I like the Swiss better than the french as it's not so strong. If you can't find or can't handle it's pungency you can use Emmentaler or Apenzeller. I like a lot of sides besides potato, gherkins like asparagus, sausage, ham, onions you name it. I would like to find other ways to use the Raclette maker. Im sure you could do something with Brie or other great cheeses, shrimp, fruit, crab and so on.
JP
We do cut up shrimp on the stone top with a side of butter,garlic and white wine to go dunk dunk then drop on some warm bread..Make some small quesadillas with cheese melted in the little cups and tortillas cut like small chips on to..yummy..Cheese toast is good to
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Old 09-20-2008, 10:03 AM   #15
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We also have one of those electric table-top grills with the coupelles(those small pans). We had raclette this week since the winter seems to be arriving and it was cold. We used up the frozen cheese that I had and it worked ok, I kept saying it was a little different, but maybe it was all in my head as everyone disagreed. We usually have it with a Chasselas wine from the region.With our raclette we have picked onions, potatoes, gherkins, mushrooms, proscutto and other dried meat.
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Old 09-20-2008, 10:05 AM   #16
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By the way Raclette comes from the French word 'racler' which means 'to scrape'...just so you know when you are scraping the cheese onto your plate!
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Old 01-17-2009, 09:18 AM   #17
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Is it BLUE-VEIN RACLETTE? No! Its Morbier au Lait Cru.
...... I can't post a picture because I have not been registered long enough......

You can go to this website for info and photos: fromage-alleosse dot com
then click on the English flag;
then click the CHEESES heading;
then click on "consult our catalogue of cheeses";
then type M into the name search field;
then click on MORBIER AU LAIT CRU (its in the second row, on the right).

I have had this cheese served melted over home-made baked cannelloni beans and would heartily recommend it :-)

Costs around 21 Euros per kilo!

I use the beans recipe from p.29 of Joanna Whitby's "Practical cooking for babies and toddlers".
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