Raclette. A Beautiful Stink.

Nothing pairs better with stinky cheese than cool weather, making Fall my favorite season of the year. Cold air nipping at noses, crisp wind gusting at stinging cheeks...who am I kidding? I live in California. Still, I enjoy a good plate of raclette and my favorite spot is Basilic in Newport Beach. Starting in October of every year they host an all-you-can-eat raclette night, a favorite for many local phoodies in the OC. 


Originating in the Alps of Switzerland (also in the alps of France), raclette is a decadent semi-firm cow's milk cheese, best served "scraped", or as the french would say "racler". There are a few ways to heat the cheese, as you can see Basilic has a special heating device. Once the cheese gets to the perfect temperature it bubbles and collects like liquid gold, at which point, it's ready to be scraped into a bowl-so fun to watch!


For those who have a fragile sense of smell, raclette is a stinky cheese, as it ages the aroma becomes even more pungent-or even more delicious as I would phrase it. Don't let this frighten you away, once you're around it for a few minutes the smell is less noticeable and you can focus on the amazing flavors-nutty, savory, and oh so sexy.   


Raclette is a social food that calls for good company, plenty of drink and a sundry lot of accoutrement's. We had ours with small Yukon potatoes, charcuterie, gherkins and pickled onions. How you eat it is completely up to you; no need to be intimidated. Dig right in!

We paired out meal with a Riesling...Urban legend has it that you should drink white wine or a warm beverage, otherwise, drinking water, for example, could harden the cheese in the stomach and cause indigestion. Works for me! 

Big John's Cajun, aka Pizza Pie!

If you're looking to try a cheese with some kick-ass elements, you must check out Beehive. They are truly the Guru of unique cheeses; most of them are award winning and live up to their titles. My first was John's Big Cajun at a local cheese shop. Our cheese monger knows us well and had a slice ready in hand the minute we walked in. This is the pizza pie of cheeses, hands down! 


The texture of Beehive cheeses are creamy, silky even. The milk is from local Jersey cows in Northern Utah, their credo is quality. John's Big Cajun is ridiculously smooth, melts on your tongue upon contact and all you get is pure flavor: roasted tomatoes, chili pepper, tarragon and lasting note of fresh oregano. It gets better once you reach the rind, in my opinion if you don't eat the rind,  you really didn't eat the cheese. All the rub and flavoring is on that baby and makes the cheese...well, John's Big Cajun. 


Their secret is substituting the commonly used paprika with cayenne. Whatever it is, it makes for a perfect pizza pie and I devoured every last morsel. This wedge goes perfectly with a rich wheat beer or if you're a vino drinker, go red and full bodied.