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Raclette
On a stool by your hearth or a cast iron pot on top of your woodstove with , a low fire, place a large hunk of Radette from Switzerland, Emmantaler from Germany, or Fontina from Italy. Allow about a pound for every 4 guests, but don’t put more than 5 or 6 pounds to melt at once. No fireplace or woodstove? Try an electric skillet or wok at its lowest setting, or a heavy pan over lowest heat on a gas or electric stove.
As the cheese melts, guests take a ■ slice from the soft melted part of the cheese and place it on a warmed plate. Into this they dip chunks of bread, little Brussels sprouts, boiled new potatoes with their jackets on, all kept warm by the fire.
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