Dee Randall wrote:
> I'm glad you all told me this, because even tho we like stinky cheese, we
> both said that this tasted like cheese that's over-ripe.
> We'll try your suggestions.
> THANK YOU!
> Dee Dee

In Switzerland, raclette is melted and eaten with potatoes boiled in
their skin, with fresh ground black pepper and pickles.
If you don't have a raclette oven, use a cold plate that goes into the
oven, put a quarter-inch-thick slice of raclette cheese on it - don't
cut out the edges, they are the best part, they become crispy when
melted! Melt it in a warm oven with only top heat (420F or more), until
it is melted all through and maybe took a little color.
Always use a cold plate for each new batch, otherwise the cheese will
be swimming in a bath of fat.

Mite
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