Have you ever seen anything like this before? Are you drooling? Cheese lovers gather round because you're about to have your socks knocked off. Most of us cheese lovers are known to take a block of Cracker Barrel to a grater and let the morsels rain down on our dishes. At Raclette, a restaurant in New York City, they have an entirely different method.
The restaurant was created by Edgar Villongco and "raclette" refers to Swiss cheese. The chefs keep half-wheels of Swiss and other cheeses under quartz heat lamps. The lamps keep the top of the cheese melted. With your dish of pickles, roasted potatoes, air dried pickles, prosciutto, croque sandwiches, or baguettes, a handler comes over with a giant block of cheese. Using a knife, the handler scrapes off that melted, gooey layer onto your dinner.
This new method allows for maximum cheese and all those crispy, crunchy toasted edges we love so much! It may not be the healthiest meal in the world, but for $10 or less, it can be a great indulgence followed by a week of salads, veggies, and leafy greens, of course. What do you think of the Raclette method? Let us know in the comments!
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