This post originally appeared in the Bloomington Herald Times on February 23, 2005
It's got no added beer or wine or kirsch, like a fondue or a rarebit; no additional cream or spices like chile con queso, no crispy crust and spicy toppings, like a pizza.
Even its name seems ordinary, from the French "to scrape," because that's how they serve it — they hold the cheese up to the fire until it starts to melt, then scrape it off onto a plate.
Yup, raclette is pretty much just a dish of melted cheese. But what a cheese it is — creamy, gooey, slightly stinky, an intensely heady puddle of molten gold. Eaten with some steamed new potatoes, it is comfort food extraordinaire.