Name: Raclette
Ingredients: Raclette cheese; Roasted potatoes; Bread

Heaven would be a very hell to an unholy heart. If now – the presence of God in His servants, and the presence of God in His ordinances – is such a hell to unholy souls; ah, what a hell would the presence of God in heaven be – to unholy hearts! It is true, an unholy heart may desire heaven – as it is a place of freedom from troubles, afflictions, oppressions, vexations, etc., and as it is a place of peace, rest, ease, safety, etc. But this is the least and lowest part of heaven. To desire heaven as it is a place of purity, a place of grace, a place of holiness, a place of enjoying God, etc. – is above the reach of an unholy heart. The company of heaven are all holy, the employments of heaven are all holy, the enjoyments of heaven are all holy – therefore heaven would be a most undesirable thing to unholy hearts. An unholy heart is no way desirous nor ambitious of such a heaven as will rid him of his darling sins, as will make him conformable to a holy God, as will everlastingly divorce him from his precious lusts, as will link him forever to those gracious souls whom he has scorned, despised, and persecuted in this world.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	Appetizers, Swiss	1	Servings

INGREDIENTS

		Raclette cheese
		Roasted potatoes
		Bread

INSTRUCTIONS

Raclette cheese is also called Bagnes, Gomser, Valais Raclette, and Fromage
a Raclette. There are a number of Raclette-type cheeses in Switzerland;
among these are Belsano and Belalp. Gruyere is somewhat similar.
Raclette is made in Switzerland, primarily in the canton of Valais; most is
made on farms of unpasteurized whole cow's milk. The cheese is in the Swiss
flavor family. It tastes mild and delicious when served at room
temperature; soft and nutty; heating unlocks extra flavors and aroma.
Texture is very firm. The cheese resembles Gruyere, with a slightly rough,
light-brown rind and a pale-ivory-yellow to light-brown interior with more
holes than Gruyere.
Swiss cheese are quite reliable; federal inspectors grade the cheeses
according to strict standards. Swiss law prohibits the use of artificial
additives, coloring agents, and milk from cows fed on silage. The rind
should be even and have no cracks. The cheese should not be sharp. The text
should not be grainy. Best is between four and six months old; if uncut,
will continue to age. If cut, keeps about one month if well-wrapped.
To prepare Raclette: A thick slice is cut across the surface of the whole
cheese and toasted until runny and bubbling. It is usually eaten with a
roasted potato. Another method is to put the slice of cheese in front of a
fire and then scrape it onto bread.
Also served unheated as a table cheese at the end of meals.
Good with light German beer and white Swiss wines, such as Fendant.
Source: "The Signet Book of Cheese" by Peter Quimme
Posted to MM-Recipes Digest V4 #071 by Linda Place
<placel@worldnet.att.net> on Mar 11, 1997

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