• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Raclette/style Cheese

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 1/2 c Shredded process Gruyere or
  • -process Swiss cheese (6
  • -oz.)*
  • 1 c Shredded Gouda Cheese (4
  • -oz.)
  • 1 tb Snipped fresh basil or
  • -oregano (or 1 tsp. dried
  • -basil or
  • Oregano, crushed)
  • 2 ts Dijon-style mustard
  • 1 ts White wine
  • Worcestershire sauce
  • Tabasco sauce to taste
  • Pimiento slices (optional)
  • Fresh thyme, rosemary,
  • -and/or savory sprigs (opt)
  • Blanched cauliflower and/or
  • -broccoli flowerets, boiled
  • Halved tiny new potatoes
  • Pita bread wedges**


In a small mixer bowl or food processor bowl combine cheeses; let stand to
soften. Add basil or oregano, mustard, Worcestershire sauce, and hot
pepper sauce; beat with an electric mixer on low speed, or cover and
process till well combined. (Mixture will be crumbly). Form into a ball.
Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic
wrap; chill several hours or overnight.

Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut
into 6 wedges; separate wedges slightly. Place skillet or pan on the rack
of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or
til softened and heated through, checking often to make sure the cheese
doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.)
Top each wedge with a pimiento slice and herb sprig, if desired. Serve with
warm vegetables and bread. Makes 6 appetizers.

*It is important to use process cheese. Process cheese melts smoothly,
giving an acceptable texture.

**If you like, blanch or boil the vegetables ahead of time, cover and
chill. Wrap in foil and reheat on grill while the cheese smokes.

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