Subscribe Now »

Special Holiday Deal

Give the Gift of the

Give one person a magazine subscription for $29.95, and get each additional subscription for just $19.95.

Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

Hot Cheese, Cold Nights
If you’re a fan of fondue, you’ll want to try raclette. By Anna Spiegel
A raclette grill: vegetables and meat on top, cheese broiling on the bottom. Photograph by flickr user kre8tiv.
Comments () | Published April 14, 2011

It’s tempting to do fondue for cold-weather dinners, but for something more adventurous, try Swiss raclette. Like fondue, it offers molten cheese and casual, communal eating. But instead of bread, it’s eaten with boiled potatoes, cured meats, and cornichons.

In Switzerland, the traditional preparation involves setting a wheel of nutty raclette cheese next to a roaring fire and scraping the melted portion onto plates. Two-tiered tabletop grills are the modern norm. While slices of cheese soften in individual trays on the lower griddle, guests can grill accompaniments such as sausages or marinated mushrooms on top.

Cheesetique in Alexandria’s Del Ray neighborhood leases a medium-size tabletop grill, with eight melting trays, for $50 a day. Included in the price is 1½ pounds of raclette cheese and a 10-percent discount on such dippers as grilled cipollini onions and garlicky Rosette de Lyon cured sausage.

For groups of 20 or more, the Swiss Bakery (Burke and Springfield) rents grills that slowly melt half wheels of cheese instead of slices; the $40-a-day fee doesn’t include cheese. It also offers eight-person tabletop grills for $15 a day. In addition, you’ll find such accents as pickled vegetables, smoked prosciutto, and hard-to-find white Merlot from Ticino, the Italian-speaking region of Switzerland.

This article appears in the March 2011 issue of The Washingtonian.

Subscribe to Washingtonian
Follow Washingtonian on Twitter

Follow the Best Bites Bloggers on Twitter at twitter.com/bestbitesblog

More>> Best Bites Blog | Food & Dining | Restaurant Finder

 

Categories:

From the Magazine
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 10:09 AM/ET, 04/14/2011 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs