The Cheese Lady
October 2, 2006
#26
Market days for me Thursday and Saturday
Muskegon Farmers' Market

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Hello all,
Last week the formatting I copied from an e-mail
really messed with my computer's mind and soul.
Sorry so many of you could not read it
or see the new picture of Elle.

Now it's October and autumn is upon us.
In The Cheese Lady's world it means
a little less market business and more caterings,
more parties, more wine and cheese.

If you have thoughts of using The Cheese Lady
for a particular date or event, please,
call me and at least tie down the date.
I cannot be two places at once!

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This week
RACLETTE
I have a wheel of French raclette.
Raclette is a cow's milk cheese that has a light-brown rind and a firm texture.
It has a round or square shape with smooth, pink to deep orange,
slightly sticky, natural rind. Although the cheese has a pleasant enough flavor,
it is not special until it is heated in front of a fire or under a hot grill.
Then the full nutty, sweet and slightly fruity aroma intensifies
and the elasticity of the melting cheese makes it truly magnificent.
It is used in a dish called raclette,
the name is derived from the French verb racler (to scrape).
Also known as Valais Raclette, the generic class name is Walliser.
It is a hard cheese with a subtle flavor, good aftertaste and firm texture.
Raclette is pale yellow inside. Raclette is famous for a Swiss dish,
made by melting thin slices over broiled potatoes.

And so you know, "raclette" is melting cheese
and referred to as a process of melting cheese
so when I do raclette I use all kinds of cheeses.
Anything that will melt, will work.

 

In front of my eyes, she is growing up.