/ck/ - Food & Cooking

Raclette, dum dum. No it's not American. Yes, I wish we had it here.

>>11802686
Does American really do this?

ew he got the ridge in

>now melts

>>11802690

you could easily not eat it and keep it on the side of the plate, or eat off the cheese from it.

>>11802690
die retard

He quite clearly is cutting from the cheese wedge. Why the fuck would you need to ask such a dumb fucking question you regretted drunken night?

>>11802756
ew u like the rind?? ur a freak

>>11802676
It looks like puke because it's not melty like good cheese.

>>11802676
That is waaay too much cheese

>>11802676
What an odd way to eat raclette.

What do you neckbeards have against melty cheese?

>>11802690
The rind is the best part of raclette

>>11802676
>cheese smothered over meat and potatoes
We do this in the midwest

>>11805903
We know you do, anon.
We know you do.

>>11805449
what are you talking about? over-the-top Buzzfeed-worthy meme foods like this are all the rage with neckbeards. them and nu-males.

ok, i might be wrong
but aren't these cheese wheels coated in wax?
isn't the wax getting in the food?

>>11802689
The Swiss do it, tard.

>>11805406
>Standard technique dating back centuries
>Odd

>>11805414
that cheese wheel has the exact firmness i love in my daughters

>>11805982
It depends on the cheese. The Swiss types used for raclette have a natural rind, not wax.

>>11805982
there's no wax here.

The crust is just the normal bacteria.

>>11805996
Raclette is the name of the cheese as well as the dish

>>11806000
>>11805996
what does the rind/crust taste like?

>>11806004
Cheese.

>>11806004
It’s a salty crispy outer layer. When broiled it gets this awesome crispy chewiness to it that contrasts well with the melted cheese from the center.
After you pass the knife over the wheel enough times you get a bit of a trough because the runs doesn’t melt as fast as the cheese does. So ever now and then the cheese master folds the rind back onto the surface for what is called the religiuese or heavenly raclette. This one is for the rind aficionado

>>11806010
dumb asshole
>>11806014
smart eloquent poster that understands what i am asking

>>11805987
It's a meme, you dip.

>>11806017
It's cheese. It tastes like cheese. It tastes different to the other cheese that isn't the crust, but it's still cheese. So it tastes like it.

What do you think of my raclette waffle?
Needs more cheese I know but this little broiler is weak. I get a better result slicing off a piece and putting it in the oven in a gratin dish
It has jambon de Bayonne, saucisson sec, jambon de Paris, and poached potato’s on it

>>11806025
Why even respond

>>11806025
you are such a asshole

>>11806031
You must be over 18 to use this website.

>>11806037
no you
unironically

>>11806023
It's a really shitty meme.

>>11806046
You seem upset, Anon.
Upset about cheese.
Why are you upset about cheese, Anon?

>>11806049
Noncheeseman confirmed.

>>11806049
i just thought person who posted these dumb non-answers was dumb and wanted to express this

>>11802772
the good thing about american brands is that just by looking at the packaging and logo you can instantly recognize garbage.

>>11806063
It was a dumb non-answer to a dumb non-question.

>>11806069
it was a legitimate question that another poster answered
you have no ground to stand on but bulshit

>>11806073
The other poster didn't answer it at all. >>11806014 talks about texture, not taste.

That's because it tastes like cheese.

>>11806079
he said it was salty and then went into detail about the texture
this information tells me how it tastes
it's a saltier kinda rind sorta thing
he explained everything
of course it tastes like fucking cheese you retard
everyone knows that, i wanted details, otherwise i wouldn't of asked
he tells me it has some more salt to it and then all of the other experiences you would have in eating it
that's what i wanted to know, what's it like to eat it

>>11806105
You should ask better questions instead of getting hysterical when you get an answer you don't like.

I see a lot of upset americans in this thread.

Worry not, my obese little friends, your good pal mickey D once again transformed quircky exotic food into an actual dish we can all enjoy

>>11806014
>tfw you will never bear the title "cheese master"

>>11806238
Its just a term Walliser invented to wank themselves off as they serve Raclette to tourists.
Otherwise everyone call him "the one serving the raclette."

>>11806122
dumb asshole

Problem with the rind is this cheese has been man.handldd by waiting staff and God knows who else, it might be cooking just enough to melt the cheese but the rind can be contaminated easily

This whole practice seems like a meme in general, why wouldn't you just slice and melt cheese a much easier way that doesn't include this kind of showboating? The rind should be side plated for optional eating as it's unknown if that wheel is waxed or not

>Americans don't own one of these

>>11806217
based mcdonalds expanding palates

>>11806303
Every household in the US has a table shitfart.

>>11806122
You’re an asshole

>>11806286
Raclette is never waxed. Typically you do not do the wheel method unless ou expect to use the half wheel all in one day. Other wise restaurants use a quarter wheel or simply melt it in individual pans as you have described.
I work in a French bistro that serves raclette.
You’ll eat the rind and like it ameriboo

>>11805993
what the FUCK does this mean

>>11807154
He fucks is cheese instead of fucking his daughters.

>>11806028
raclette on a ... waffle?!??

>>11802686
you can do it at home
my family does it all the time

raclette more like reddit

>>11806303
i do and im american

>>11807178
Oh yeah bb I treat u right

>>11802676
obviously not you absolutely fucking retard

>>11806286
Swiss people actually clean their hands before handling food.
Shocking, I know.

>>11802676
Ewwww, that's a shit ton of cheese. Cheese is only good in moderation.

>>11808189
get out.

>>11806122
>>11806079
>>11806069
top retard

>>11802676
>Perfectly nice looking meal
>Slather it with melted cheese
Please build the wall to keep us in.

>>11802772
>Velveeta
>Not absolute last-resort tier

I swear, if you just range-banned americans from posting on /ck/, the board would reach utopian heights.

>>11806122
Fucking idiot

>>11807188
Raclette cheese is expensive (for what it is) in the States, when you can find it. I lived in France for a couple years and my SO at the time had to talk me out of buying a home raclette machine every time we went to Carrefour.

>>11809198

fag

>>11806303
what is it, a waffle iron?

>>11805406
Never seen Heidi, Girl of the Alps?

>>11806017
>starts projecting when his dumb question gets answered literally
yikes

>>11806028
Is that atleast a savoury waffle?

>>11807756
Service staff in switzerland is all from the balkans or eastern germany

>>11805987
And the French

>>11808595
>He doesn't make an authentic tex-mex Queso

>>11810164
Tabletop electric griddle you put stuff on to cook for yourself, it has space underneath for the cheese to be melted in the little pans.

Kind of like Yakiniku or Korean barbecue, or that other big Swiss thing: Fondue.

>>11806048
No, you're just retarded.

>>11805993
I like you.

>>11810511
>almost 24 hours to make an idiot's reply about a meme so obtuse and obscure nobody knows about it

>>11810197
Yes it is it has some finely shredded cheese blended into the batter

>>11802676
dude in the plaid shirt's posture is dogshit and it's triggering me. sit up you fucking slouching ass piece of trash look how your dadbod rolls are wrinkling up your shirt because your posture is scrunching you up like a slinky

>>11810994
why are you triggered by posture but not your horrible grammar?

>>11811013
because I didnt realize i was taking an grammar exam mrs cocksinmouth im sorry ill try harder next time to please you're hiness
fucking idiot lol

If you want as much cheese as you have vegetables, you're fatter than fuck^5

>>11810194
what?

>>11811244
Youre the dumb asshole

Can anyone explain to me why I gag when walking past the cheese counter but swiss cheese fondue is one of my favourite dishes? Even raclette is tasty if you drown it in raclette spice.

>>11811049
>he only puts effort into his life when others check on him
Big Yikes

>>11802761
>regretted drunken night
Wow that's rude. Dont ever call me that again.

>>11811284
Mental illness.

>>11811290
your dead father isn't going to be proud of you for typing properly on reddichan, sport. his ghost probably stopped hanging around after the last time he caught you jacking off to traps lmao

>>11811297
Which one? I dont disagree.

>>11811310
Anon are you projecting again?

>>11811358
just my jizz onto ur mums face

>>11802676
> Meat on the plate
> Gimicky pre-flavoured cheese
> Fucking asparagus
> Americans will call it a raclette.

>>11811371
Youre not a lesser person just because your father died.

>>11811527
my dads not dead but ur mum is after i killed that pussy last night lol

>>11811276
no you

>>11811358
>>11811371
>>11811527
>>11811555
#REKT

>>11811555
>his mom sleeps with strange men
Stop PROJECTING what your mom does on ther moms

>>11808595
I do like it on cheeseburgers, but on everything else it's pigdisgusting

Well, I like kraft singles on a cheeseburger, I dont actually know if that's the same as velveeta

>>11811692
>what does cheese rind taste like
>NO IT DOESNT TASTE LIKE CHEESE REEEEEE

>>11806238
You can, but it doesn't mean anything. Any high end grocery store will have a "cheese master" which is basically just the cheese equivalent to a supervisor in produce/deli/etc

>>11811761
Cheese master is definitely a respected job title that you are only allowed to use once you passed a training program and several theoretical and practical exams. The world isnt just ultra capilatistic corporate america

>>11806028
someone call 911. this is completely illegal.

>>11811778
>The world isnt just ultra capilatistic corporate america

Nigger the fact that some company jumped in to make a phoney "certification" that the industry doesn't even abide by is literally the antithesis of your point.

Cheese master means fuck all across the world, it just so happens that an ultra capitalist corporate entity decided to turn a profit handing out these fake certifications.

It's the same with almost any skillset. There will always be a scam academy trying to make people pay through the nose for it.

It's like the DeVry university. Not some ancient guild of artesian masters you bluepilled capitalist

>>11811792
that the industry doesn't even abide by
>Source?

>>11811723
Raclette rind tastes slightly different and has a different texture than the cheese. Since it is an edible rind it’s a perfectly logical answer.
He quite obviously knows it will taste similar to the cheese it surrounds, but would like to know how it’s different.
Answering “it tastes like cheese” misses the point of the question. It shows you don’t care why he asked you just want to be a prick. You couldn’t help but “answer” even though you probably don’t even know what the cheese tastes like in the first place.
So no, you’re the dumb asshole who doesn’t actually give a shit about cheese and just wants to make other people’s feel as stupid and sad as you are.

>>11811792
>He doesn’t think cheese guilds are a thing.

>>11811796
You made the initial claim that
>you are only allowed to use once you passed a training program and several theoretical and practical exams.
Where's your source?

It's pretty difficult to prove that something doesn't exist - try to find a mention of the title literally anywhere but on the website of the scam "academy"

>>11811807
Cheese guilds are 100% a thing. A legally restricted job title of cheese master is not a thing. Anyone can call themself a cheese master without any recourse.

>>11811797
>Raclette rind tastes slightly different and has a different texture than the cheese.
Objectively wrong

>>11811808
What academy are you calling a scam?

Do you think servsafe is a scam?

>>11805971
>buzzwords
>comparing raclette to B*zzfeed fake cheese filth
Yup, you're definitely American and a retard

>>11811823
The only two major orgs offering the title of cheese master certified are the academy of cheese (major scam) and the american cheese society (lesser scam)

servsafe is in my opinion not a scam as it is nationally and internationally recognized, unlike the certification of cheese master

Not all certifications are scams. Pay to play certifications with recurring annual membership dues and little industry adoption rates are scams.

>>11811822
Bitch I make raclette everyday. How would you describe the differences?

>>11811808
Do you not have standardized national training programs in your country? Basically trade universities if you will? Do they just let anyone make cheese as long as they can afford the equipment?

>>11811853
I never actually had raclette

>>11811850
I’ve never taken a cheese certification and I run a cheese and wine bar.

Might be nice to see if I’m hiring someone but def wouldn’t be a requirement as far as I have seen in the US. I’m no city slicker though

>>11811818
Oh yeah I agree with you there. I was even the first person to say the term cheesemaster and I used it in jest. Do people actually call themselves that?

>>11811859
So is that why every employer in the US demands years of experience because thats the only slight guarantee someone actually knows what theyre doing?

>>11811855
There are plenty of trade societies here, but not for cheese.

Anyone can make cheese and sell it, provided that:
1) it's produced in a facility which has been inspected and certified by the local health department
and
2) it meets the legal definition of "cheese".

So in other words the facility has to be certified sanitary, and if they call it "cheese" it has to be cultured from milk, etc, but that's it.

>>11811872
No wonder US cheese is a fucking mess. Freedom was a mistake. Most people are too retarded to handle it

>>11811871
Nah we have plenty of bullshit cents and titles. That’s just how boomers hire.
They say they want all of the bells and whistles but always settle when they find out they are being too picky

>>11811855
>standardized national training programs

There is not a single standardized national training program that carries any legal benefit or industry-wide acceptance for the certification of cheese master.

There are absolutely standardized national training programs for various elements of food and drink production. Cheese master aint one of em.

I reiterate, training programs are not a scam inherently. Training programs that exist solely to make money and offer little to no weight within an industry are scams.

For example - to serve alcohol in Canada, you must be SmartServe certified. You cannot handle alcohol without this certification, or you risk legal recourse.

Unlike that, you can call yourself a cheese master all you want, and there is absolutely no legal consequence to doing so.

Said another way - there are plenty of job postings that list SmartServe certification as a job requirement. There are none that require "cheese master certification", because it holds no weight in the industry. At best, it's a slight buff to your resume the same way any private certification is.

>>11811877
>implying there's requirements above basic food handling certification in any euro country

>>11811891
Truth

>>11811877
US cheese is among the best and worst in the world.
AOP be damned

>>11802690
>ridge
this may seem weird for a non european but the ridge is also cheese

>>11811877
Cheese is a mess here for two unrelated reasons.
1) cheap. Quality cheese here, whether domestically made or good imports, tend to cost about $15/lb at the very least and often much more. Industrial cheese costs a tiny fraction of that.

2) culture. For the longest time, and even still today, a lot of people look down on fancy cheese. Old people realize it's great but they think it's "too fancy for them". Young people have no idea that it's anything special so they wonder why someone would pay $$ for "meme cheese" when they're happy with their cheap industrial shit they were raised on. (Ironically, my father's family was exactly like this...only they are British)

We do have some fantastic cheeses here (I mentioned some in the other cheese thread) but the cheap shit outnumbers the good stuff 100:1

I'm so sorry guys I didnt realize I was that wrong about cheese masters

>>11811718
They aren't. Velveeta's a product that melts into what's basically industrial grade mac and cheese sauce (especially with a bit of help from a bit of extra liquid, like in a can of Ro-Tel), while the formulation for Kraft singles is made so it melts smooth, but mostly retains its shape.

>>11811979
Ah, gross. Would you say velveeta is closer to cheez whiz with a higher melting point?

>>11811979
>melts smooth, but mostly retains its shape.
Huh? How does that work?

>>11811723
i said in one of my posts it obviously tastes like cheese

>>11812002
Polymerization, have you never seen a kraft single melt on top of a burger patty?

Velveeta melts like a sauce, kraft singles soften, but dont turn liquidy

>>11812010
>have you never seen a kraft single melt on top of a burger patty?
I can proudly say no

>>11812002
Modernist Cuisine explains the chemistry behind it though I can't recall what chapter its in. The cheeseburger recipe within explains how to make your own cheese of that style.

>>11811979
>what's basically industrial grade mac and cheese sauce
You mean a smooth sauce rather than the grainy shit made by roux (aka wallpaper paste)

>>11812013
I absolutely 150% don't believe you've never in your life seen a fast food hamburger. You're trying to tell me you've never seen a mcdonalds ad in your life?

get cucked

>>11812016
Sodium citrate if I recall correctly

>>11812016
>>11812049
Here’s the recipe
Volume 5 page 11

>>11812049
citrate is the emulsifier which stops it splitting. there are other things used for the texture.

>>11812044
They dont use actual cheeseburgers in ads and the burgers at mcdonalds are never hot enough to melt the cheese. Plus I wouldnt be suprised if american cheese was actually illegal to sell in Germany as a food product also I'm trolling you.

Sseth get the FUCK out of this thread

>>11810610
>paying attention to post times
autism

>>11812392
>not using the means given to you in life

>>11809198
It's not really that bad, trader joes has it for around $12/lb or you can get higher quality for $15-20/lb at cheese stores if you don't live in the sticks. If you figure 0.5-0.75 lb per person it's really not bad; not something you can have everyday but a great special occasion meal.

If you do get a raclette grill, buy one with one of the ones with the grill on top. Grilling veggies and other meats on top is great, especially if you host a party where some people aren't as much into cheese.

>>11811919
>us cheese
>good
>ever
toppest of keks my friend, you plebs have to pasteurize everything

>>11812985
That's actually not that bad compared to various bries.

>>11806014

Based and rindpilled

>>11813966
We've got some really damn good craft cheese, especially making up for stuff like super soft cheeses that can't be imported.

>>11811834
RENT FREE

>cheese is bad for you

>>11806217
I enjoy

>in a restaurant
>eating delicious meal
>suddenly man approaches out of nowhere and dumps hot cheese all over your plate before walking away without saying a word

>>11815048
I wouldn't even be mad.

>>11814166
Do you have any example?
Never in my entire life have I heard of such wonderful mystique as good American cheese

>>11815048
It's for a hidden camera prank show bro! You're on tv right now!

>>11815148
I'm not that dude, but I can name many great cheeses made in America.

Pretty much anything by Mystic, but especially "Melinda Mae"
Cato Corner Hooligan
Humbolt Fog
Hudson Flower
Jasper Hill Winnimere and Harbison
Greensward
Rogue Caveman Blue

>hot, congealed mess of cow (or possibly GOAT) pus
wh*te "people" everyone

>>11815158
Okay, I have to admit, that these cheeses look pretty good.
But they cost like 40$ for 12 ounces, when you can have French cheese of similar quality and quantity for 3$.

>>11815181
Yeah, they're far from cheap, just like how the good Euro stuff is.

I'm guessing you came across the prices on Murray's? Those are atypically high. For example, my local supermarket sells Humbolt Fog for $14/lb, which is right about where the legit foreign imports come in.

>> you can have French cheese of similar quality and quantity for 3$.
Nonsense.
You can have shitty "made in France for export" cheeses for that price, but not the real thing. Most of the soft French cheeses are illegal to import into the US because they are made with unpasteurized milk and aged for less than 60 days. So to get around this the French make special for-export versions which do use pasteurized milk in order to get around the law. The real deal is either unavailable, or it's dreadfully expensive because it's been smuggled in. Yes, there is a black market for cheese.

>>11815194
Oh, I'm not American, I'm German.
I can actually have really good French cheeses for 3-5$ although I really like older Swiss ones too.

>>11815208
Gotcha. It's insidious here: every supermarket has inexpensive French cheeses. They are made in France and honestly they're not bad, but they're also not the real deal either. Yeah I can get a "French Brie" for $5 but it's certainly not a genuine Brie de Meaux. If you can get the real thing for that price then I'm certainly jelly.

In my experience you need to pay roughly $15/lb here to get quality cheese. There are a handful of exceptions below that, but anything worth praising costs about that much (or more).

>>11815148
http://alemarcheese.com/products/good-thunder/

What kind of cheese do they use for raclette?