First I heard of raclette cheese from Pandora, I think when she suggested
that raclette could be a substitution for fontina, when I was inquiring
about not being able to find Italian fontina.

Then came the raclette-maker, a picture of a round appliance that I thought
one was used to melt raclette.

Then I found from another poster that raclette was used to melt over
potatoes and it was my understanding that raclette cheese and the raclette
devise was named identically and that was the origin cheese and the product
name.

Now on a visit to a chef's store, I found this book with the raclette
grill/oven picture on front:
http://www.125west.com/Swissmar_Kitc...e_recipes.html
"This colorful 64-page book by Claudia Schmidt is filled with raclette
cheese recipes, serving tips, cheese glossary, and raclette grill
information. Recipes include the traditional and the contemporary that
combine melted cheese with meats, seafood, poultry, or vegetables."
The book contained mostly recipes for a raclette (grill) that did NOT always
use raclette cheese, some did not even use any cheese at all, some used
other cheeses, but this grill is still a raclette.

Is there no end to this raclette business -- tee hee? It's amazing what you
discover when you know just a little bit about something.

Written mainly for/to Wayne:
I have hesitated to write about this pizza screen that is very usable, on
stone or not, as one has the inclination. So many have 'real' issues about
the use of their stones and tiles. I find the pizza screen yet another
alternative, although I'm mainly a stone ueser. At Chef's one pays $4.25 or
$4.95 whereas online they are much cheaper.
http://www.instawares.com/Pizza-Scre...-18716.0.7.htm The
pictures do not do them justice. I bought the same brand, but it looks to
me that there is a round 'thingy' that one sets the screen into?
Dee Dee