{"id":32918,"date":"2018-01-11T11:30:07","date_gmt":"2018-01-11T16:30:07","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32918"},"modified":"2021-08-24T15:55:57","modified_gmt":"2021-08-24T19:55:57","slug":"three-amazing-wintery-cheese-recipes-arent-raclette","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/three-amazing-wintery-cheese-recipes-arent-raclette\/","title":{"rendered":"Three Amazing Wintery Cheese Recipes That Aren’t Raclette"},"content":{"rendered":"

A<\/span>s I perused the winter edition<\/a> of Culture<\/strong><\/span>, a gorgeous shot of a plate of Raclette stopped me in my tracks on page 85. I read enchanting prose on Swiss Alpine cheese culture and the region\u2019s renowned recipes. I basked in page after page of glorious images\u2014molten cheese oozing onto plates of marble potatoes. Charcuterie and cornichons. Adorable little twin-tined forks. It was nearly too much. I started salivating. I reached for my shopping app, eager to compile the ingredients needed to reach my own cheesy catharsis. <\/span><\/p>\n

Then, I stopped. What was I doing? I was so caught up in Raclette\u2019s siren song that I wasn\u2019t thinking straight. Yes, of course, Raclette is an amazing dish best served in the cold of winter. A pile of potatoes, cured meats, and little pickles drowning in a sea of gooey cheese is comfort food by definition. And, as the article rightfully pointed out<\/a>, a single melted morsel of it is never enough. But…to run so blindly to Raclette is to neglect a whole bunch of other wintery cheese opportunities. Switzerland doesn\u2019t hold the monopoly on the subject. I\u2019m not suggesting Raclette isn\u2019t a top-notch choice for winter cheese noshing. I\u2019m just saying it\u2019s not the <\/span>only<\/span><\/i> choice. <\/span><\/p>\n

Here are three equally-satisfying cheese recipes not named Raclette to enjoy this winter. <\/span><\/p>\n

Fondue<\/b><\/h3>\n

The grand dame of social cheese eating, fondue has at times been both the darling of the dining scene and the butt of jokes. Brought to global attention in the 1930\u2019s by the Swiss, the concept of fondue as we know it today (named for the French verb <\/span>fondr\u00e9<\/span><\/i>: \u201cto melt\u201d) dates back to the early 18th century. Once it hit the 1964 World\u2019s Fair in New York, Americans couldn\u2019t get enough of dipping stale bread and veggies into pots of molten cheese. <\/span><\/p>\n

While fondue may not be quite the rage as it was in the 60s-70s, it certainly deserves serious consideration. There simply isn\u2019t any winter dish better suited to a communal dining experience. <\/span><\/p>\n

As for a recipe, I say go straight to the source. The team at <\/span>Le Gruy\u00e8re<\/span><\/a> have a great collection of recipes. Make my fondue the Swiss classic <\/span>moiti\u00e9-moiti\u00e9<\/span><\/i><\/a>, \u201chalf-half\u201d, a delightfully rich blend of Gruy\u00e8re AOP and Vacherin Fribourgeois AOP. A little white wine, some kirsch (cherry brandy), a dash of cayenne…you can\u2019t beat it. Go full old-school and chill up some kirsch for the <\/span>midi-boire<\/span><\/i>, a shot taken halfway through the meal to aid digestion and keep spirits high. <\/span><\/p>\n

Welsh Rabbit<\/b><\/h3>\n

First things first. \u201cWelsh Rabbit\u201d is the original name first mentioned in early-18th century South Wales. The name \u201cWelsh Rarebit\u201d evolved some 50years later as a mistaken corruption of the original name. Whatever you call it, this combination of melted cheese, Worcestershire sauce, mustard, ale, and spices is just flat-out delicious. <\/span><\/p>\n

\"winter<\/a><\/div>\n

Felicity Cloake<\/span><\/a> at The Guardian<\/em> wrote a <\/span>fantastic recipe<\/span><\/a> which considers the nuances and complexities of making Welsh Rabbit. From proper toasting techniques to adding wildcard ingredients, there\u2019s a lot to think about. I wholly agree with her argument when she says, \u201cIf heaven isn\u2019t melted cheese, I don\u2019t know what is.\u201d<\/span><\/p>\n

Tartiflette<\/b><\/h3>\n

Off to the French Alps for this glorious dish. With recipes dating back as far as 1705, tartiflette has long been a regional staple and favorite meal. <\/span>Tartiflette is thought to be named for the Savoyard word for potatoes, <\/span>tartifles<\/span><\/i>. A combination of potatoes, bacon, onion<\/a>, heavy cream, wine, and broiled cheese, tartiflette is every bit as incredible as it sounds. As with most alpine recipes, simplicity is key. <\/span>This recipe<\/span><\/a> by Joel Robuchon by way of Genius Kitchen is straightforward, more than filling, and oh so delicious. <\/span><\/p>\n

\n
\"winter<\/a>

Photo Courtesy: Marlenedd\/Flickr<\/a><\/p><\/div>\n<\/div>\n

Traditionally a tartiflette is made with Reblochon<\/a>, a beautiful raw-milk cheese from the alpine region of Savoy. Sadly, this magnificent cheese can\u2019t be imported into the United States because it is unpasteurized and not aged long enough to pass FDA muster. Not to worry, though. There are plenty of alternatives which work mighty fine in this recipe. Look for wintery Vacherin Mont d\u2019Or<\/a> from Switzerland, it\u2019s domestic counterpart Winnimere<\/a> from Vermont\u2019s Jasper Hill Farm, or even Italian Taleggio<\/a> in a pinch.<\/span><\/p>\n

 <\/h4>\n

Follow  Adam Centamore on twitter @100loves<\/a> and on Instagram @eatdrinklearn<\/a><\/strong><\/em><\/h4>\n","protected":false},"excerpt":{"rendered":"

Because you probably don’t have a raclette grill or wheel lying around right now, and then, of course, there are other great winter cheeses too.<\/p>\n","protected":false},"author":92,"featured_media":32924,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10,31],"tags":[910,2226,2225,1517,2130,37,2186],"coauthors":[1538],"class_list":["post-32918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-recipes","tag-raclette","tag-raclette-alternatives","tag-tartiflette","tag-welsh-rarebit","tag-winnimere","tag-winter","tag-winter-cheese"],"acf":[],"yoast_head":"\nThree Amazing Wintery Cheese Recipes That Aren't Raclette - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/three-amazing-wintery-cheese-recipes-arent-raclette\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Three Amazing Wintery Cheese Recipes That Aren't Raclette\" \/>\n<meta property=\"og:description\" content=\"Because you probably don't have a raclette grill or wheel lying around right now, and then, of course, there are other great winter cheeses too.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/three-amazing-wintery-cheese-recipes-arent-raclette\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2018-01-11T16:30:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-24T19:55:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/01\/CheddarFondue_3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Adam Centamore\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Adam Centamore\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/three-amazing-wintery-cheese-recipes-arent-raclette\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/three-amazing-wintery-cheese-recipes-arent-raclette\/\",\"name\":\"Three Amazing Wintery Cheese Recipes That Aren't Raclette - 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