Raclette Macaroni & Cheese
Aug. 29th, 2011 07:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
elfsThis evening I made our macaroni & cheese, but rather than use Wisconsin cheddar (or our favorite alternative, local cheesemaster Kurt Beecher's Flagship cheese), I decided to try using raclette, a cheese of Swiss origin that has a reputating for being ideal when melted.
It has a very similar flavor to cheddar, although its nose is much stronger and it has a pronounced bitter aftertaste. It was exquisite, and Kouryou-chan ate all of hers, although she said that it was much drier that Flagship (well, it did come halfway 'round the Earth, whereas Flagship I get from the cheesemaker's shop, where you can watch the curds being made). I think I may have put too many breadcrumbs on top, and that may have contributed to the sense of dryness.
Still, a worthy experiment. Next time I'm going to play with the complimentary cheese, which this time was run-of-the-mill 12-month Parmesan (not the stuff in the green cylinder).
Or I may go all out and make it with marscapone.
It has a very similar flavor to cheddar, although its nose is much stronger and it has a pronounced bitter aftertaste. It was exquisite, and Kouryou-chan ate all of hers, although she said that it was much drier that Flagship (well, it did come halfway 'round the Earth, whereas Flagship I get from the cheesemaker's shop, where you can watch the curds being made). I think I may have put too many breadcrumbs on top, and that may have contributed to the sense of dryness.
Still, a worthy experiment. Next time I'm going to play with the complimentary cheese, which this time was run-of-the-mill 12-month Parmesan (not the stuff in the green cylinder).
Or I may go all out and make it with marscapone.
