In raclette we trust
|Copyright: Serge Ballestraz (freedahu)
|Date Taken: 2014-05-18|
|Camera: Canon 550D, Canon EF-S 55-250mm IS|
|Exposure: f/5.0, 1/1000 seconds|
|Photo Version: Original Version|
|Date Submitted: 2014-06-01 0:17|
|[Note Guidelines] Photographer's Note|
|Raclette is both a type of cheese and a Swiss dish (the cheese comes in general from the Canton of Valais: AOP) based on heating the cheese and scraping off (racler) the melted part.|
This picture was taken near a small lake (Lac des Gouilles) near Vernamiège in Valais. With friends and the kids after the BBQ on the open fire, we got out the Raclette Cheese, two big slices of bread to isolate the cheese from the eat coming from the stones. As the melted part is ready you just scrap it on a slice of bread and eat it hot. To “wash” down the raclette you drink a nice chilled glass of white wine, usually a Fendant (local name of Chasselas).
For Epicureans, more info for :
Wine from the Valais: http://www.lesvinsduvalais.ch/wine-producer/valais-wines-grape-varieties.html
mesquens1, brech has marked this note useful
Only registered TrekLens members may rate photo notes.
|You must be logged in to start a discussion.|
Comme incorrigible epicuriste je vais experimenter cette manière de faire et boire un blanc aussi.
Je remercie pour les des choses, la recette et la photo.