Okay, this is one cheese I seriously want to make.
As a former manager of a Swiss Wine Bar in Lake Louise, aptly named the Walliser Stube, I've had a long love affair with serving and eating Swiss cheeses.
To this day, a cheese fondue of Gruyere, Swiss and Emmenthal with Fendant, Kirschwasser, garlic and cracked black pepper makes dinner guests rave. And yes, I'd love to use my own cheeses to kick it up a notch.
However, Raclette was always my favourite and honestly, as soon as I started drifting towards making my own cheeses, I knew this puppy was big on my list.
If a small amount recipe is kicking around (12L/3gallon), I'm all eyes and ears.