Raclette Cheese

This recipe works perfect in a 6" cast Iron skillet. Be sure to keep checking it while it is melting to avoid burning on the sides.

1 1/2 Cup - Shredded Swiss Cheese (6oz)
1 Cup - Shredded Smoked Gouda (4oz)
1 Tbs. Fresh Basil or Oregano - Chopped (or 1 tsp dried)
2 tsp Dijon style Mustard
1 tsp - White Wine
Worcestershire Sauce to taste. 
Hot pepper sauce to taste

In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight. 

Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals (or in a 250 degree oven). Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm  bread.

*If possible it is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture. 
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