Leelanau Cheese’s raclette won one of the world’s most prestigious cheese awards last year. We asked founders John and Anne Hoyt to share their fromage journey and favorite raclette recipes. Enjoy ...

6 to 8 ounces Raclette de Franche-Comte cheese, or Gruyere 1. Put the pickling vegetables in a large heatproof bowl. Combine water, vinegar, salt, sugar and pickling spice in a saucepan. Bring to a ...

In the U.S., raclette cheese isn’t exactly a fridge regular... but that’s precisely why it hurts to let it go to waste. Maybe you picked some up for a cozy “Euro-style” dinner, a small get-together, ...

1 To make the leeks: Heat large saute pan over high heat. Add the butter and swirl. Lower the heat to medium, add the leeks, and stir. Cook until very soft and wilted but not browned. Add the herbs ...

Note: "I grew up eating scalloped potatoes made from a box and this is my fancy version with sticky, oozy raclette," writes Jeremy Fox in "On Vegetables." "Kind of a reconstruction rather than a ...

“Traditionally the rich and sometimes heady raclette is placed in the opening of a wood-fired oven to soften. The molten cheese is then scraped off and served with sausages, potatoes, cornichons and ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Traditionally, a cut wheel of raclette is pushed against the coals and the melted surface is quickly ...

With melted cheese as the base, this dish is similar to a fondue except the heated cheese is scraped onto the ingredients rather than used for dipping. Best enjoyed immediately with pickled vegetables ...

Note: Crisp, acidic homemade pickles — or storebought cornichons — cut the buttery richness of the cheese. Pickles: 2 medium zucchini, sliced into 1/2-inch rounds; or 1 red onion, peeled and sliced; ...