On Wed, 16 Nov 2005 02:16:30 +1300, Peter Huebner
> wrote:

>Third in the company is
>Raclette which is also an ***excellent*** cheese for fondue.
>(In fact in Switzerland there is a form of fondue called Raclette).

Nope, raclette is not a form of fondue. Originally, it's a half-roll
of cheese (Raccard, or Bagnes, or the generic "Raclette") put close to
the fire, and someone regularly scrapes off the melted part which you
eat with small boiled potatoes. Nowadays they sell "raclette ovens";
it's a small electric apparatus which allows you to melt several
slices of cheese under a grill, each one in its own little plate. It
sits in the middle of the table, everybody melts his own cheese.

Nathalie in Switzerland