Swiss cheese Raclette it be… and there’s my cri de coeur for the inaugural World Raclette Championships later this month.
Or my let it crumble moment if you will.
Anyone who has visited Switzerland (and if not, why not?) will wax lyrical about their cheeses.
That melting magic when your cheese drips onto your potatoes like snow from your skis down the Alps.
Of which, of course, the Swiss when it comes to their cheese make it an occasion.
The big cheeses
For this first edition, our Swiss amis have invited several countries’ best big cheeses for a weekend in Portes du Soleil, north of Chamonix.
The five best cheeses in each of the three categories are judged by a Super Jury, of cheese experts.
- Alpine Raw Milk Raclette
Cheeses made exclusively with raw milk from alpine pasures between June 15th and July 15th. - Raw Milk Raclette
Cheeses made with raw milk. - Other Raclettes
Semi-hard cheeses.
Yodel heroes
At the heart of the festivities will be a festive ‘Raclette Village’ with an array of alpine tasting cheeses and numerous workshops.
And what would a Swiss party be without a sing-song, a yodel, a glockenspiel.
And that’s what you get with the Raclette Village with an emphasis on kiddies’ entertainment.
Wonder if they’ll call it the YMCheeseA.
Melt your heart
So Swiss cheese Raclette it be.
It’ll melt your heart and probably clog it but hey, ho, we’ve got to go somehow.
And dripping cheese and amber lager is my idea of the best route and Air Swiss the providers to get you there.
The Swiss agree, why then would they call their lager Hell?